Holiday Tradtions

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A supplement to the Nov. 21, 2010 The Record.

Holiday Traditions | Recipes & Gift Ideas

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INDEX

Holiday Traditions | Recipes & Gift Ideas |

BRUNCH ....................... 4 SOUPS & STEWS .......... 10 SALADS ...................... 14 APPETIZERS ................ 18 BREADS...................... 22

VEGETABLES ...............

COOKIES & BARS .........

DESSERTS ...................

MAIN DISHES ..............

KID’S FAVORITES .........

PG 1

26 28 34 41 54

WELCOME TO THE 28TH ANNUAL HOLIDAY COOKBOOK AND GIFT GUIDE What evokes the spirit of Christmas better than great food recipes and fabulous gift ideas?

When family and friends gather at your house it will be filled with the wonderful aromas of the holidays and very special gifts!

The recipe collection this year includes everything from perfect party nibbles to mouthwatering main dishes and show stopping desserts.

Be sure to read our special coverage of what is new and exciting for gift giving this year. You’re sure to find everything on your list right here in Detroit Lakes and the surrounding area-plus you’ll enjoy the fun of doing business with your friends and neighbors.

Thanks to everyone who helps make this publication the treasured tradition it has become!

Mary Brenk Advertising Manager

Happy Holidays From Jeff & Carol at

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218-844-8484 • Fax 844-8383 Email: detroitlakes@goinpostal.com

PG 2 |

Holiday Traditions | Recipes & Gift Ideas

Holmes Theatre readies for a busy holiday season

BY VICKI GERDES

vgerdes@dlnewspapers.com

Detroit Lakes’ Historic Holmes Theatre will be a busy place during the month of December, with four special holiday performances planned.

The fun begins on Saturday, Dec. 4, with a 7:30 p.m. concert by the O’Neill Brothers & Katie McMahon.

“It’s a holiday show with a little Celtic twist,” says Amy Stearns, the theater’s executive director.

Tim and Brian O’Neill are a pair of internationally known pianists from New Prague, Minn., who have had their music featured on ESPN, HBO, CBS, NBC and PBS, and have performed over 100 times on QVC. The brothers even did a television commercial for their college alma mater, Notre Dame, alongside talk show host Regis Philbin.

They have recorded 20 albums together, including not only holiday favorite, but also Celtic music, classic and original love songs, Broadway tunes and more.

“They’ve sold over a million Christmas CDs,” Stearns noted, adding that part of the reason for their lasting appeal is that they’re the embodiment of “the boys next door… with great stage presence.”

For their 2010 Christmas tour, the brothers will be joined by Katie McMahon, “the original voice of Riverdance,” along with some very talented guest musicians and Irish dancers.

Tickets are $25 for adults and $12.50 for students. The show is underwritten by Marco. For more information about the O’Neill Brothers, visit www.pianobrothers. com.

Next up on the Holmes’ holiday schedule will be a return visit from country superstar John Berry, who has delighted Holmes Theatre audiences several times in the past.

Berry comes to the Holmes Theatre on Saturday, Dec. 11 at 7:30 p.m. for his second holiday show in Detroit Lakes. Berry’s holiday show will be a combination of Christmas favorites and his own chart-topping country hits, including “Your Love Amazes Me” and “Kiss Me in the Car.” “The first half of the show is country, and the second half is Christmas songs,” Stearns said.

But for those who attended Berry’s show in 2008, Stearns added, this show will have “a mix of new and old material,” from recent hits to popular favorites such as Berry’s powerful rendition of “O Holy Night.”

Tickets are $28 for adults and $14 for students. The

show is underwritten by SJE Rhombus. For more information about John Berry, visit johnberry.com.

On the afternoon following John Berry’s show, the Lakes Area Community Concert Band will present its fifth annual holiday concert, at 4 p.m. in the theater.

This talented ensemble of local musicians will present a mix of old and new holiday favorites, under the baton of director Gene Gaffney.

Admission to the concert is free; for more information about the community band, visit www.lakesareaband.com.

For its final show of the 2010 holiday season, the Holmes Theatre will present “The Rock ’N Roll Christmas Spectacular” on Thursday, Dec. 16 at 7:30 p.m.

The brainchild of “Deuces Wild! Dueling Pianos” costar Ted Manderfeld and former Jonny Lang guitarist Paul Diethelm, this show delivers on its name with a Las Vegas-caliber, multi-media extravaganza that puts a rock and roll spin on traditional Christmas music.

The show uses an onstage, eight-piece band that includes not only Manderfeld and Diethelm, but bassist Mike Zeleny, saxophonist and flutist Mike Kreitzer, and drummer Billy Thommes. They will be joined by vocalists Pamela McNeill, Stacy Bauer and Tim Haussner.

Together, this ensemble will combine Christmas standards like “Silent Night,” “God Rest Ye Merry Gentlemen” and “Rockin’ Around the Christmas Tree” with the rock stylings of artists like Led Zeppelin, Joe Walsh, Janis Joplin and Pink Floyd to present a Christmas concert like no other.

“Picture ‘Little Drummer Boy’ in the style of ‘Wipeout,’ and you’ll have the idea,” Stearns said.

Tickets for the show, which is underwritten by SJE Rhombus and Foltz Trucking, will be $20 for adults and $10 for students. For more information, visit the website, www.rrxsrocks.com.

After the holidays, the Holmes Theatre will resume its 2010-11 season on Jan. 11 with the Discovery Series children’s show, “Harold and the Purple Crayon.”

The Showcase Series resume on Thursday, Jan. 13 with a performance of the comedy “Til Death Do Us Part: Late Night Catechism 3,” and the Mixed Blood Theatre will make its second visit of the season on Thursday, Jan. 20 for a free performance of “African America.”

For more information, or to purchase tickets to these and other upcoming shows at the Historic Holmes Theatre, visit the box office at 806 Summit Ave., the website at www.dlccc.org, or call 218-844-SHOW (7469).

Holiday Traditions | Recipes & Gift Ideas |

PG 3

Norby’s is the place to go for name-brand fashions

BY NATHAN BOWE

nbowe@dlnewspapers.com

When it comes to name-brand fashions, Norby’s Department Store, a longstanding tradition in downtown Detroit Lakes, is the place to go for holiday shopping.

Whether you’re looking for UGG shoes or Bogs, a colorful rubber footwear that keep toes warm at temperatures of 30 below, or the traditional Van Heusen shirt and tie, or even a Fossil watch, Norby’s has it.

“It’s definitely a casual, casual lifestyle — denim jeans, cotton khaki slacks,” said Ron Zeman, a vice president at Norby’s. When it comes to dress clothes, “It’s not like it was 10 years ago, and nothing like it was 20 years ago.”

Fortunately for the lovers of casual clothing, Norby’s has a big selection of name-brand jeans, including Silver, Mavi, Lucky Brand, Fox, Billabong and Element, among others, and each comes with its own line of clothing items like hooded sweatshirts, woven sports shirts, fleece tops and flannel tops.

“The fits are slim fit and trim fit for both young men and young women,” Zeman said. “Thank goodness they still have relaxed fit for the rest of us, otherwise we would be in a pickle.”

In men’s clothing, flannel shirts are still popular.

“It’s a big look, it has been for the last couple of years — it just keeps getting bigger,” Zeman said.

Woolrich is a popular brand, as is The North Face and of course the Tommy Bahama line for flannel shirts, as well as fleece tops, woven sports shirts, sweaters and denim jeans. Actually, even Tommy Bahama cologne is one of the more popular brands for young men, Zeman said.

When it comes to turtlenecks, sweaters and fleece wear, it’s tough to beat brands such as Columbia,

Nautica and Cutter & Buck, Zeman said.

“Pendleton at Christmastime is a favorite brand,” he added. “And so are Izod and Geoffrey Beane.”

Winter accessories like gloves, scarves, caps and hats are always popular Christmas gifts, and come in a variety of prices, from affordable to a little more spendy for quality leather gloves and deerskin, Zeman said.

There isn’t anything much more miserable in the wintertime than cold, clammy feet — and Norby’s can cure that, as well, with SmartWool socks and clothing.

“They have a fit and a cushion all their own,” Zeman said. “If you try a pair of SmartWool socks, you wouldn’t go back.”

Leather wallets and Fossil watches are also popular holiday gifts, as is perfume for women and cologne for men.

Estee Lauder for women is popular, but there are a number of other brand name scents available for both men and women at Norby’s.

Brighton leather belts and accessories, as well as Hotfingers gloves are also good product lines, Zeman said.

WINNER 1st Place

BRUNCH Brunch Pizza Squares Submitted by Norma Johnson | Pelican Rapids, MN

Blueberry-Stuffed French Toast Submitted by Beverly Hilde | Detroit Lakes 12 slices day-old bread, crusts removed 2 pkgs. (8-oz. each) cream cheese 1 c. blueberries, fresh or frozen 12 eggs 2 c. milk 1/3 c. maple syrup or honey Sauce: 1 c. sugar 2 Tbsp. cornstarch 1 c. water 1 c. blueberries, fresh or frozen 1 Tbsp. butter Cut bread in 1-inch cubes. Put half in greased 9x13-inch baking dish. Cut cream cheese in cubes, place over bread. Top with blueberries and remaining bread cubes. In large bowl, beat eggs. Add milk and syrup, mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight.

Remove from refrigerator 30 minutes before baking.

Cover and bake 30 minutes in 350˚F oven; uncover and bake 25-30 minutes more or until center is set.

In small saucepan, combine sugar, cornstarch and water until smooth. Boil over medium heat, cook and stir 3 minutes. Stir in blueberries, simmer 8-10 minutes or until blueberries have burst. Stir in butter until melted. 6-8 servings

1 lb. pork sausage 1 (8-oz.) tube crescent rolls 4 eggs 2 Tbsp. milk 1/8 tsp. pepper 3/4 c. cheddar cheese, shredded Cook sausage and drain. Spread rolls in slightly greased 9x13-inch pan and half way up sides. Sprinkle on sausage. Beat eggs, milk and pepper and pour over sausage. Sprinkle on cheese. Bake uncovered for 15 minutes at 400˚ or until knife comes out clean.

Breakfast Pizza Submitted by Naomi Berntson | Lake Park MN

1 lb. pork sausage, cooked and drained or 1 lb ham diced 1 pkg. crescent rolls 1 c. shredded frozen hashbrowns 1 c. shredded Cheddar cheese Separate the crescent rolls into 8 triangles. Place on ungreased 12-inch pizza pan, with the points toward the center. Press over the bottom and up the sides to form crust.

Spoon meat over crust. Sprinkle with thawed potatoes. Top with cheese. Mix 5 eggs, 1/4 c. milk, 1/2 tsp. salt and 1/8 tsp. pepper in bowl. Pour over pizza and sprinkle with 2 Tbsp. Parmesan cheese.

Bake at 375˚F for 20-25 minutes.

Sausage Egg Casserole Submitted by Beverly Hilde | Detroit Lakes, MN

10 eggs 2-1/4 c. milk 1-1/2 tsp. ground mustard 1/2 tsp. salt 1 lb. bulk pork sausage, cooked and drained 2 c. white bread, cubed 1-1/2 c. (6-oz.) Cheddar cheese, shredded

Is it fresh? Place an egg in a pan of cool, salted water. If the egg sinks, it’s fresh, if it rises to the surface, toss it out!

In large mixing bowl, beat eggs, milk, mustard and salt for 1 minute or until combined. Stir in sausage, bread cubes and cheese.

Pour into greased 9x13-inch baking dish. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking.

Bake uncovered 30-40 minutes at 350˚F or until a knife inserted near center comes out clean. Let stand 10 minutes before serving.

Holiday Traditions | Recipes & Gift Ideas |

Family medicine David Bayley, MD Scott Lawrence, MD Jon Larson, MD Julie Larson, MD Anne Riddle, MD Brian Riddle, MD Erin Volden, NP Stacy Zimney, PA-C internal medicine Stephen Nordmark, MD Peggy Maasjo, NP OB/Gyn Jaimie Deraney, MD Jenny Lessman, PA-C Ronica Wahl, NP OptOmetry Armand Radke, OD BehaviOr health Brian Gatheridge, Ph.D., L.P. Jeffrey Leichter, Ph.D., L.P. Gail Pickett, Ph.D., L.P. Donald Preussler, Ph.D., L.P.

General SurGery Mitchell Goldstein, MD

nephrOlOGy Gopal Chemiti, MD

pOdiatric medicine/ FOOt & anKle SurGery Andrew Johnson, DPM

OphthalmOlOGy Andrew Jordan, MD

phySical therapy Kari Borgmann, MPT Brenda Muckenhirn, PT Kerry Petsinger, DPT Heather Sorum, DPT dermatOlOGy Thomas Matzke, MD Brooke Schmidt, PA-C dietician/ diaBetic educatiOn Stephanie Gerken, CDE Susan Martodam, LRD ent James Nagle, MD medical OncOlOGy Anu Gaba, MD

Sanford Clinic Detroit Lakes Hours are Monday – Friday 8 AM – 5 PM & Saturday 8:30 AM – 12 PM For appointments call 218-846-2000.

OrthOpedic hand/ SurGeOn David Bailey, MD pSychiatry Morris Hund, MD Michael Stewart, MD pulmOnary/allerGy Patrick Stoy, MD urOlOGy Theodore Sawchuk, MD vaScular & WOund care/ SurGeOn Warren Albrecht, DO

PG 5

PG 6 |

Holiday Traditions | Recipes & Gift Ideas

Spinach - Sausage Egg Bake Submitted by Beverly Hilde | Detroit Lakes, MN

1 lb. bulk Italian sausage 1/2 c. onion, chopped 1 (7-oz.) jar roasted red peppers, drained, chopped & divided 1 (10-oz.) pkg. frozen chopped spinach, thawed & squeezed dry 1 c. all-purpose flour 1/4 c. Parmesan cheese, grated 1 tsp. dried basil 1/2 tsp. salt 8 eggs 2 c. milk 1 c. (4-oz.) Provolone cheese, shredded In large skillet cook sausage and onion over medium heat until meat is no longer pink, drain. Transfer to a greased 3-quart baking dish.

Sprinkle with half of red peppers, top with spinach.

In a bowl, combine flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into flour mixture, until blended. Pour over spinach. Bake uncovered for 15 to 20 minutes at 425˚F or until a knife inserted near center comes out clean. Top with Provolone cheese and rest of red peppers. Bake 3 to 5 minutes until cheese is melted. Let stand for 5 minutes and serve.

Breakfast Casserole Submitted by Beth Tank | Brainerd, MN

BRUNCH cheese. Pour into greased 9-inch pie plate. Bake uncovered 25 to 30 minutes til golden brown and knife comes out clean. Cut in 6 wedges and sprinkle with remaining cheese.

Overnight Cranberry Orange French Toast Submitted by Beth Tank | Brainerd, MN

3/4 c. sweetened dried cranberries 3 Tbsp. pecans, finely chopped 16 slices (3x2-1/2-inch) soft French bread, 1-inch thick 6 eggs 1 Tbsp. grated orange peel 2 c. milk 1-1/2 c. orange juice 3 Tbsp. butter or margarine, melted 1 c. maple syrup Grease 9x13-inch pan with cooking spray. Sprinkle cranberries and pecans evenly into dish. Arrange bread slices tightly in single layer over top. Beat eggs, stir in orange peel, milk, orange juice and butter til smooth. Pour over bread. Cover tightly with foil, refrigerate at least 4 hours or overnight. Bake uncovered 25 to 30 minutes at 425˚F or til bread is puffy and edges are golden brown. Serve with syrup.

Southwestern Egg Bake Submitted by Marcia Blatchford | Detroit Lakes, MN

2 large eggs, beaten 1/2 c. sour cream 1 (15-oz.) can Veg All Original mixed vegetables, drained 1 c. frozen cubed hash brown potatoes, thawed 1 c. smoked sausage links, chopped 1 c. Pepper Jack cheese, shredded 2 Tbsp. canned jalapeno pepper slices 1 c. broken tortilla chips Preheat oven to 350˚F. Combine eggs and sour cream til smooth. Fold remaining ingredients except tortilla chips. Pour mixture in greased 11x7-inch baking dish.

Bake 25 to 30 minutes til eggs are set and puffed. Top with tortilla chips and bake 5 minutes more. Serve with additional sour cream. Serves 6 to 8

Summer Sausage “N’” Egg Wedges Submitted by Beth Tank | Brainerd, MN

4 eggs, beaten 1/3 c. milk 1/4 c. all-purpose flour 1/2 tsp. baking powder 1/8 tsp. garlic powder 2-1/2 c. (10-oz.) Cheddar or Mozzarella cheese, shredded and divided 1-1/2 c. summer sausage, diced 1 c. cream style cottage cheese with chives Combine eggs, milk, flour, baking powder and garlic powder. Beat til combined. Stir in 2 c. Cheddar cheese, summer sausage and cottage

1 (16-oz.) bag tortilla chips 1 lb. lean hamburger 1 large onion, chopped 1 small can chopped green chilis 1 (1-oz.) pkg. taco seasoning mix 1 (15-oz.) jar salsa 1 (16-oz.) pkg. shredded taco chesse 1 dozen eggs Preheat oven to 425˚F. Cook hamburger, onion and taco seasoning as directed on package. Add chopped green chilis. Beat eggs with water or milk as you would for scrambled eggs. Spread 2/3 of the tortilla chips on the bottom of a 9x11-inch casserole dish. Pour egg mixture over chips and hamburger. Spread salsa over the top and cover with shredded cheese. Bake until eggs are fully cooked in the middle… 45 minutes to an hour. Serve with sour cream and salsa.

Omelet in a Bag Submitted by Marcia Blatchford | Detroit Lakes, MN

2 eggs 2 slices ham, chopped or 2 slices bacon, fully cooked and chopped 1/2 c. Cheddar cheese, shredded 1 Tbsp. green pepper, chopped 1 Tbsp. onion, chopped salt and pepper, to taste 2 Tbsp. fresh tomato, chopped

BRUNCH 1 Tbsp. chunky salsa 2 fresh mushrooms, sliced Crack eggs in a large resealable freezer bag. Press out most of the air and seal. Shake to beat the eggs. Open bag and add remaining ingredients. Squeeze out as much air as you can. Seal the bag… make sure the seal is tight.

Bring a larg pot of water to a boil. Place bag into boiling water. (You can make up to 8 omelets at one time.) Cook for exactly 13 minutes.

Open the bag and let the omelet roll out onto a plate.

Hashbrown Casserole Submitted by Marcia Blatchford | Detroit Lakes, MN

2 lb. frozen hashbrowns 1/2 c. butter, melted 1 can cream of chicken soup 1 pt. sour cream 1/2 c. onion, chopped 2 c. Cheddar cheese, shredded 1 tsp. salt 1/4 tsp. pepper 2 c. cornflakes, crushed 1/4 c. butter, melted Defrost hashbrowns. Combine next 7 ingredients and mix with hashbrowns. Pour into 3 quart casserole. Saute cornflakes in butter and sprinkle on top. Cover and bake 40 minutes at 350˚F.

Maple Cream Coffee Cake Submitted by Marcia Blatchford | Detroit Lakes, MN

SYRUP MIXTURE: 1 c. packed brown sugar 1/2 to 3/4 c. nuts, chopped 1/3 c. maple syrup 1/4 c. butter or margarine, melted FILLING: 8-oz. pkg. cream cheese, softened 2 Tbsp. butter or margarine, softened 1/4 c. powdered sugar 1/2 c. shredded coconut

Holiday Traditions | Recipes & Gift Ideas |

Blueberry Sour Cream Breakfast Cake Submitted by Ashley Dretsch | Detroit Lakes, MN

1 c. butter 2 c. sugar 2 eggs 1 c. sour cream 1/2 tsp. vanilla 2c. cake flour 1/4 tsp. salt 1 tsp. baking powder 1-1/2 c. blueberries, well drained FILLING: 1/2 c. brown sugar, packed 1 tsp. cinnamon 1/2 c. chopped nuts (optional)

Cream sugar and butter, add eggs. Fold in sour cream and vanilla.

Sift dry ingredients, add to mixture. Fold in blueberries. Mix filling until combined in separate bowl. Pour 1/3 batter into greased bundt pan top with 1/2 of the filling mixture. Cover with 1/3 of the batter sprinkle with the remaining filling. Top with remaining batter. Gently stir with spatula and bake at 350 for 1 hour.

Poppy Seed Cake Submitted by Fran Hoppert | Detroit Lakes, MN

2-1/4 c. flour 1-1/3 c. sugar 1/2 c. shortening 1/4 c. water 1/2 c. poppy seed 1/2 c. milk 3 tsp. baking powder 3/4 tsp. salt 4 egg whites, beaten stiff Cream sugar and shortening, add water and poppy seeds with dry ingredients. Fold in egg whites. Bake in 9x13-inch pan for 35 minutes in 350˚F oven.

2 (10-oz.) cans refrigerated big flaky biscuits Preheat overn to 350˚F. In ungreased 9x13-inch baking dish, combine syrup mixture ingredients. In small bowl combine filling ingredients.

Separate dough into 10 biscuits; place each biscuit between 2 pieces of wax paper. Press into 4-inch circle. Spoon 1 Tbsp. filling in center of each biscuit. Roll up, overlapping dough to make finger-shaped rolls.

Place seam side down in syrup mixture in baking dish. Bake 20 to 30 minutes or until brown. Invert dish onto serving platter. Serves 8 to 10

PG 7

Tastes like fresh squeezed...

by adding a splash of lemon juice to frozen orange juice.

WINNER 3rd Place

SOUPS & STEWS Southwest White Chili Submitted by Donna Sauvageau | Detroit Lakes, MN

Cheese & Potato Wild Rice Soup Submitted by Beth Tank | Brainerd, MN

1-1/2 c. wild rice, cooked & drained 1/2 lb. bacon, cut into pieces 1/4 c. onion, chopped 3 cans cream of potato soup 4 c. Half & Half 2-1/2 c. American cheese Fry bacon and onions til bacon is crisp. Drain fat. Place soup in saucepan. Stir in Half & Half, fried bacon and onions, cheese and cooked wild rice. Stir til cheese is melted.

1 Tbsp. olive oil 1-1/2 lb. chicken breast, cut into cubes 1/4 c. chopped onion 1 c. chicken broth 4-oz. green chilies, chopped 1 tsp. garlic powder 1/4 tsp. red pepper flakes 1 tsp. cumin 1/2 tsp. oregano 1/2 tsp. cilantro 1 (19-oz.) can white/Cannelli beans Brown chicken and onions in Olive Oil in stock pot. Add Broth, Chilies & spices - simmer 15 min. Add beans and simmer an additional 15 min.Serve topped with sliced green onion and Monterey Jack Cheese.

Minestrone Submitted by Donna Sauvageau | Detroit Lakes, MN

1 Tbsp. olive oil 1 medium yellow onion, chopped 1 rib celery, chopped 1 lg. carrot, chopped 2 cloves garlic, minced 1 can garbanzo beans, drained 1 can green beans, drained 1 (14.5-oz) can tomatoes (not drained!)

1 medium zucchini, scrubbed & diced 6 c. vegetable stock 1/2 c. Acini de Pepe (or other tiny pasta, Orzo works as well) 1/4 c. pesto Place olive oil in the bottom of a 4-6 qt slow cooker set on high. Add onions, celery, carrot, and garlic, cover and cook while you assemble the remaining ingredients.

Add green beans, garbanzo beans, tomatoes, zucchini, and stock. Season to taste with salt & pepper. Cover and cook on low for 7-8 hours.

About 1 hour before serving, stir in Acini de Pepe.

Just before serving, stir in pesto.

Zap It!

Pick fresh herbs when the dew has just gone off. Put on paper towels on a plate in the microwave.

Zap on high for a minute to start (at that point they appear “wet�). Stir them, zap again for another minute, move around again, and zap approximately 30 seconds more or until they are dry and crumbly.

Rub between your hands to break up, pick out any twiggy parts and put in small jars or baggies.

Taco Soup Submitted by Beth Tank | Brainerd, MN

1 lb. ground hamburger, cooked 1 can corn 1 can pinto beans 1 can stewed tomatoes, cut-up 1 can mild diced Rotel tomatoes 1 envelope ranch dressing 1 envelope taco seasoning Combine all ingredients. Heat. Serve with chips and sour cream.

Holiday Traditions | Recipes & Gift Ideas |

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PG 9

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Diagnostics & Consultants CPAP • Supplies • Clinical Specialists

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PG 10 |

Holiday Traditions | Recipes & Gift Ideas

Taco Stew Submitted by Beth Tank | Brainerd, MN

1 lb. lean ground beef 1 small onion, chopped 1 can whole kernel corn, undrained 1 can diced tomatoes with chilis, undrained 1 can pinto beans, undrained 1 envelope taco seasoning mix 1 can tomato soup, undiluted 1 c. water Brown beef and onion, drain. Combine all ingredients in crock pot. Simmer on low 6 hours. To serve: crumble tortilla chips in soup bowl, cover with stew, sprinkle with shredded cheese. Serves 4 to 6

Quick Hot & Sour Chicken Soup Submitted by Beth Tank | Brainerd, MN

2 c. chicken broth 2 c. water 1 (10-oz.) pkg. fully cooked chicken breast strips, cut into pieces 1 (7-oz.) pkg. chicken flavored rice and Vermicilli mix 1 large jalapeno pepper, minced 2 green onions, chopped 1 Tbsp. soy sauce 1 Tbsp. fresh lime juice 1 Tbsp. cilantro, minced (optional) Combine chicken broth, water, chicken, rice mix, jalapeno pepper, onions and soy sauce in large saucepan. Bring to a boil over high heat.

Reduce heat to low. Cover, simmer 20 minutes or until rice is tender.

Stir occasionally. Stir in lime juice and sprinkle with cilantro. Serves 4

Chunky Chicken Stew Submitted by Beth Tank | Brainerd, MN

1 tsp. olive oil 1 small onion, chopped 1 c. carrots, thinly sliced 1 c. chicken broth 1 (14-oz.) can diced tomatoes 1 c. chicken breast, diced and cooked 3 c. baby spinach leaves Heat oil in large saucepan over medium high heat. Add onions, cook and stir about 5 minutes til golden brown. Stir in carrots and broth, bring to a boil. Reduce heat, simmer uncovered 5 minutes. Add tomatoes with juice, simmer 5 minutes til carrots are tender. Add chicken, heat through. Add spinach, stirring til wilted. Simmer 1 minute. Serve in bowls. Serves 2

Hungarian Mushroom Soup Submitted by Trish Thompson | Detroit Lakes, MN

4 Tbsp. unsalted butter 2 c. chopped onions 1 lb. fresh mushrooms sliced

SOUPS & STEWS 2 tsp. dried dill weed 1 Tbsp. paprika 1 Tbsp. soy sauce 2 c. chicken broth 1 c. milk 3 Tbsp. all-purpose flour 1 tsp. salt ground black pepper, to taste 2 tsp. lemon juice 1/4 c. chopped fresh parsley 1/2 c. sour cream Melt butter in a large pot over medium heat. Add onions and saute in butter for 5 minutes. Now add mushrooms and saute for 5 more minutes.

Stir in dill, paprika, soy sauce and broth. Reduce to low heat, cover and let simmer for 15 minutes.

In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir until blended. Cover and let simmer for 15 more minutes stirring occasionally.

Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat for about 3-5 minutes. Do not boil. Serve immediately with croutons.

Italian Wedding Soup Submitted by Marcia Blatchford | Detroit Lakes, MN

12-oz. lean ground beef 1 small fennel bulb, chopped 1 medium onion, chopped 2 cloves garlic, minced 4 c. beef broth 2 c. water 2 Tbsp. Italian seasoning 2 bay leaves 1/4 tsp. cracked black pepper 1/2 c. orzo pasta 1 can spinach, drained 3-oz. fresh Parmesan cheese, shredded In large saucepan, cook beef, onion, fennel and garlic, uncovered over medium high-heat for 5 minutes or until meat is browned and veggies are tender, stir occasionally. Drain fat, if necessary. Add broth, water, Italian seasoning, bay leaves and pepper. Bring to boiling, reduce heat.

Cover and simmer 10 minutes. Remove bay leaves. Stir in orzo. Return to boiling, reduce heat to medium. Boil gently, uncovered 10 minutes or until pasta is just tender. Remove from heat. Stir in spinach. To serve, top with shredded cheese. Serves 4

White Chicken Chili Submitted by Marcia Blatchford | Detroit Lakes, MN

1 Tbsp. canola oil 1 large green pepper, chopped 1 can chopped green chilis 1 medium onion, chopped 1 Tbsp. chopped garlic 1 Tbsp. plus 1/2 tsp. ground cumin, divided 1-1/2 tsp. ground coriander, divided 1/4 c. sour cream 1/4 c. fresh cilantro leaves

SOUPS & STEWS

Holiday Traditions | Recipes & Gift Ideas |

PG 11

2 lb. boneless skinless chicken breasts 2 (14.5-oz.) can cannellini beans, drained and rinsed 1 c. chicken broth 1 Tbsp. lime juice 1/2 tsp. salt Heat oil in large nonstick skillet over medium high heat. Place peppers, onion, garlic, 1 Tbsp. cumin and 1 tsp coriander in skillet. Cover and cook stirring 6 minutes. Tranfer to slow cooker. Add chicken, beans and broth. Cover and cook on high for 4 hours or on low for 6 hours.

Remove chicken with slotted spoon and set aside. Sitr in remaining 1/2 tsp. each cumin and coriander, lime juice and salt. Shred chicken meat, stir into slow cooker. Serve with sour cream and cilantro.

Black Bean and Bacon Soup Submitted by Betty Bigger | Frazee, MN

5 strips bacon, cut into pieces 1 medium onion, diced 1/4 c. green pepper, diced 1/2 c. celery, diced 2 can black beans, undrained 4 c. chicken broth 1/2 c. taco sauce 1/2 c. sour cream (optional) cheese, shredded (optional) yellow corn taco shells (optional) Fry bacon pieces until crisp, add onions, green peppers and celery. Cook until onion begins to brown. Put bacon and vegetables in large pot (drain if bacon was fatty). Add beans, broth and taco sauce. Bring to a boil. Reduce heat, simmer 20 minutes. Puree half of soup in blender until nearly smooth. Return to soup pot, stir to combine for less chunky soup, puree entire batch. Cook 15 minutes more. Stir to prevent burning. Add sour cream, cheese, and corn chips to each bowl. Serves 6 to 8

Italian Soup Submitted by Ashley Dretsch | Detroit Lakes, MN

1 lb. ground beef 1 c. onions, chopped 1 c. carrots, sliced 1 c. celery, chopped 1 (16-oz.) can kidney beans 2 (8-oz.) cans of tomato sauce 1 (16-oz.) can chopped tomatoes 2 c. water 5 tsp. instant beef bouillion 1/2 tsp. basil 1/2 tsp. oregano dash of pepper 1/2 c. cabbage, finely shredded (optional) 1/2 c. dry pasta ( shells work best)

Mix all ingredients except pasta, bring to a boil, reduce heat and simmer for 20 minutes. Then add your pasta and 1 c. finely chopped cabbage (optional). Bring to a boil reduce heat and simmer for 15 minutes.

Toy wish lists filled with new & classic favorites

BY PIPPI MAYFIELD

pmayfield@dlnewspapers.com

Santa’s list of available toys keeps on growing each year. This year is no different. Santa better get a bigger bag.

With popular movies like “Toy Story 3,” “Tangled” — a story of Rapunzel — and “Ironman 2,” coming out this year, the themed toys are endless. From dolls to action figures, bedding to games, these famous mugs are on every toy possible.

Classics like Tinkerbell, Thomas the Tank Engine, Star Wars and Barbie also fill the pages of toy catalogs and shelves of every store.

New this year is Bigfoot, a Dairy Queen Blizzard maker and the K’nex Loopin’ Lightning Coaster.

Making a comeback is the Easy Bake oven and accessories, many different gameboards — Battleship, Connect 4, Monopoly, etc. — and Transformers.

The high tech gifts including Wii games, FisherPrice iXL Learning Systems, LeapFrog Leapsters, VTech MobiGo Touch Learning Systems and Nintendo DSi XL Game Systems are also a hit.

For the bigger kids there are big screen TVs, bikes and scooters and guitars.

With all the toys to wish for, it’s no wonder wish lists are growing longer and longer this year.

PG 12 |

Holiday Traditions | Recipes & Gift Ideas

Community Alliance Church

French Onion Soup

408 Elm St.West • Corner of 34 & 59 • Detroit Lakes, MN 218-847-2266

Submitted by Fran Hoppert | Detroit Lakes, MN

Senior Pastor: Joel Arndt • Pastor of Discipleship Matt McKenzie

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2 Tbsp. butter or margarine 1 tsp. sugar 1/4 tsp. dry mustard 2 c. onion, sliced 4 c. hot water 2 Tbsp. beef paste or 6 beef bouillon cubes 4 slices French bread, buttered 1/4 c. Parmesan cheese, grated

Services that Touch the Heart Christmas Eve Services at 3:30 and 5:00 p.m.

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Detroit Lakes Assemblies of God Church

Melt butter in large saucepan, blend in sugar and mustard. Add onion, cook over low heat, stirring frequently, about 15 minutes or until tender but not brown. Pour in water, bring to a boil. Blend in and dissolve meat paste (for a rich dark soup) or bouillon cubes (for a light, delicately-flavored soup). Simmer, uncovered about 15 minutes. Pour into individual heat-proof serving bowls. Top with slices of bread, sprinkle with cheese. Broil, 3-inches from heat 2 to 3 minutes or until cheese is golden brown. Makes 4 servings.

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Feed your family for $4.30 a day.

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9AM - SUNDAY SCHOOL • 10AM - SERVICE The River of the Spirit is Flowing! We invite you to join with us this Sunday.

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EstablishEd 1955

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• Residential •Commercial • Cottages • Cabinets

847-7603

1473 Legion Road • Detroit Lakes • Res. 218-847-8347 • Lic. #1834

1400 Corbett Road Detroit Lakes • 847-5858 9:30 AM Sunday School 10:00 AM Holy EucHAriSt

West River Dental • Teeth Whitening & Deep Bleaching • Porcelain Veneers • Implant Tooth Replacement • Porcelain Bonded Restorations (CEREC) Completed in one visit.

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Holiday Traditions | Recipes & Gift Ideas |

PG 13

The beach...

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SALADS Grape Salad Submitted by Iris Ohman | Pelican Rapids, MN

4-oz. cream cheese 1/2 c. sour cream 1/4 c. brown sugar 1/2 tsp. vanilla 4 c. grapes, either purple or green Beat cream cheese until smooth. Add sour cream and beat. Add brown sugar and vanilla. Mix. Put on grapes. Keeps for a week or so in refrigerator.

Instant Pudding Salad Submitted by Myrna Olson | Detroit Lakes, MN

1 c. cream, whipped 15-oz. crushed pineapple w/juice 2 c. miniature marshmallows 1 box instant vanilla pudding 2 cans mandarin oranges, drained 2 bananas Mix whipped cream and pudding together. Add remaining ingredients.

Add bananas just before serving.

Cranberry Salad Submitted by Naomi Berntson | Lake Park, MN

1 (15-oz.) can of jellied cranberries 1 pint whipping cream 1 sleeve of regular Saltine crackers Whip the cream adding sugar to sweeten, add 1 tsp. vanilla. Crush the sleeve of crackers into fine crumbs, slice the cranberries into thin slices.

Layer the cranberries, whipped cream, then crackers into a pretty, clear, glass bowl. Continue with layers, being sure to end with the whipped cream topped with crackers. Very easy, but pretty and delicious.

Romaine-Orange Salad Submitted by Beverly Hilde | Detroit Lakes, MN

6 c. Romaine, torn 2 medium navel oranges, peeled and sectioned 6 slices red onion, separated into rings.

Dressing: 1/4 c. olive oil 2 Tbsp. orange juice 2 tsp. cider vinegar 1/4 tsp. salt dash ground mustard In large salad bowl, toss Romaine, oranges and onion.

In a jar with tight-fitting lid combine dressing ingredients; shake well.

Drizzle dressing over salad and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serves 6

Triple Fruit Salad Submitted by Beverly Hilde | Detroit Lakes, MN

salad: 2 c. fresh pineapple chunks 1 pint (2 c.) strawberries, sliced 1 pint (2 c.) blueberries 2 c. seedless green grapes topping: 1-1/4 c. milk 1/2 c. dairy sour cream 1 pkg. (3-3/4-oz.) instant banana pudding mix 1 (8-oz.) can crushed pineapple, undrained Layer fruit in beautiful glass bowl.

In small bowl, combine milk and sour cream, blend well. Add pudding mix and beat until well blended, about 2 minutes. Stir in pineapple.

Spoon pudding mixture over fruit to within 1-inch of edge, cover and refrigerate several hours to blend flavors. Garnish as desired. Serves 12 (3/4 c. servings)

Texas Slaw Submitted by Beth Tank | Brainerd, MN

1 medium cabbage, sliced 2 medium onions, sliced 1 tsp. prepared mustard 1 tsp. salt 1 c. vinegar 1/2 c. salad oil 3/4 c. sugar Layer sliced cabbage and onions in a large bowl. Mix mustard and dry ingredients in a saucepan. Add vinegar and bring to a boil. Add oil and bring to a boil again. Pour over cabbage while hot. Cover tightly and refrigerate when cool. Refrigerate before serving. Brighten with pimentos or stuffed sliced olives.

SALADS Tomato Mozzarella Salad Submitted by Beth Tank | Brainerd, MN

3 large tomatoes, sliced 8-oz. Mozzarella, sliced 1/4 c. olive oil 1/4 tsp. salt 1/8 tsp. pepper 1/4 c. fresh basil, minced On large serving plate, alternate tomatoes and Mozzarella slices. In jar with tight lid, combine the oil, salt and pepper, shake well. Drizzle over tomatoes and Mozzarella. Sprinkle with basil. Serves 6 to 8

Thousand Island Dressing Submitted by Beth Tank | Brainerd, MN

3/4 gallon mayonnaise 2 c. sweet and tart dressing 4 tsp. (big) spoons sweet relish Mix all ingredients together.

French Onion Soup Submitted by Beth Tank | Brainerd, MN

2-1/2 gallons water 1/2 jar beef base 2 handfuls dried onions 1 large onion, diced Boil for a while.

Vermicelli Salad Submitted by Beth Tank | Brainerd, MN

16-oz. Vermicelli pasta, cooked 16-oz. Wishbone Italian salad dressing 2 cucumbers, diced 1 medium onion, chopped 1 (2-1/4-oz.) bottle Salad Supreme 1 green pepper, diced 3 tomatoes, diced Mix all ingredients, chill. Makes a lot, can be cut in half.

Spam Salad Submitted by Beth Tank | Brainerd, MN

1 large tomato 1 cucumber 2 stalks celery 1 can Spam 1/2 onion 1 large box shell noodles

Holiday Traditions | Recipes & Gift Ideas |

PG 15

mayonnaise milk salt and pepper Chop all vegetables and Spam to desired size. Cook noodles and cool.

Add noodles to chopped vegetables and Spam. Mix mayonnaise, milk, salt and pepper, pour over the top, mix. Refrigerate at least one hour.

Sauerkraut Salad Submitted by Trish Thompson | Detroit Lakes, MN

1-quart jar sauerkraut, rinse well and drain 1 c. cut celery 1 c. diced onion 1 diced green pepper 1 small jar pimento Mix above ingredients together in a large bowl and set aside.

In a medium saucepan mix together: 1-1/2 c. sugar 1/2 c. white vinegar 1 tsp. salt 1 Tbsp. mustard seed 1/2 tsp. celery seed Cook on low heat until sugar is dissolved. Cool. When cool add to sauerkraut mixture. Keep refrigerated.

Pink Salad Submitted by Shirley Askelson | Perham, MN

1 can cherry pie filling 1 can sweetened condensed milk 1 (8-oz.) can crushed pineapple, drained 1 can Mandarin oranges, drained 1 c. walnuts, chopped 1 (12-oz.) carton whipped topping 1/2 pkg. miniature marshmallows Mix sweetened condensed milk with whipped topping. Mix in pie filling, oranges, pineapple and nuts and add marshmallows. Pour in 9x13-inch pan. Chill. Serves 20

Italian Salad Submitted by Marcia Blatchford | Detroit Lakes, MN

1 bunch broccoli, broken into small florets 2-1/4 c. Swiss cheese, shredded 3-1/2-oz. pkg. sliced Pepperoni 3-oz. can sliced green olives 1 pkg. Italian dressing mix In serving bowl, toss broccoli with cheese, Pepperoni and olives. Prepare Italian dressing as directed on package. Just before serving, pour dressing over salad. Toss to coat evenly. Good with lasagna.

PG 16 |

SALADS

Holiday Traditions | Recipes & Gift Ideas

Hot Bacon Slaw Submitted by Marcia Blatchford | Detroit Lakes, MN

4 slices bacon, chopped 1/2 c. onion, chopped 2 Tbsp. sugar 1/4 c. vinegar 1/2 tsp. salt 1/8 tsp. pepper 4 c. cabbage, shredded Cook bacon until crisp. Remove bacon from pan and set aside. To fat in pan, add onion, sugar, vinegar, salt and pepper. Stir. Add shredded cabbage. Cook on medium, uncovered 5 minutes. Stir occasionally. Sprinkle bacon on top and serve.

Sweet Macaroni Salad Submitted by Marcia Blatchford | Detroit Lakes, MN

1 (16-oz.) pkg. elbow macaroni 4 medium carrots, shredded 1 large green pepper, chopped 1 medium red onion, chopped 2 c. mayonnaise 1 (14-oz.) can sweetened condensed milk 1 c. sugar 1 c. cider vinegar 1 tsp. salt 1/2 tsp. pepper Cook macaroni according to package directions; drain and rinse with cold water. In large serving bowl, combine macaroni, carrots, pepper and onion. In small bowl, whisk mayonnaise, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat.

Cover and refrigerate overnight.

Raspberry Cream Salad Submitted by Laura Hadrava | Buhl, MN

24-oz. container raspberry yogurt 10-oz. whipped topping 1 container butter cream frosting

Shrimp Salad Submitted by JoAnn Gustafson | Ogema, MN

2 c. cooked macaroni, cooled and rinsed 1 c. celery, diced 1 small can peas 2 cans shrimp 4 cooked eggs, cut up 1 carrot, chopped MiX FolloWing in BlenDer: 3/4 c. oil 2/3 c. sugar 1/2 c. ketchup 1/2 c. dark vinegar 1 tsp. paprika 1 tsp. prepared mustard 1 small onion, chopped fine 1 c. salad dressing Pour over first 6 ingredients. Mix well and refrigerate til well blended.

Sour Cream Fruit Salad Submitted by JoAnn Gustafson | Ogema, MN

2 (11-oz.) cans Mandarin oranges 1 large can pineapple chunks 1-1/2 c. coconut 1-1/2 c. small marshmallows 1 (12-oz.) tub sour cream Drain fruit, mix all together, chill at least 8 hours. Sprinkle with nuts and serve.

Italian Cold Salad Submitted by Ashley Dretsch | Detroit Lakes, MN

2 tomatoes, diced 1 green pepper, diced 1 medium onion, diced 1 cucumber, diced (unpeeled) 1 can black olives, halved 1/3 of a bottle of McCormick Salad Supreme Seasoning 1 large bottle Wishbone Italian Dressing 1 lb. of cooked spaghetti noodles

Mix all and chill overnight.

Whip together then fold in, or layer in 2-3 c. fresh raspberries Make graham cracker crust (graham crackers, butter, sugar) line on bottom of bowl, save 1/2 c. to sprinkle on top of salad, then layer in, or add in salad. Sprinkle remaining graham crackers on top and some berries to make esthetically pleasing.

Keep them from cracking... by adding a pinch of salt to the water when hard-boiling eggs will keep the shells from cracking.

Gifts for guys not that hard to find

BY BRIAN BASHAM

bbasham@dlnewspapers.com

Men have simple tastes, but can sometimes be the hardest person on your list to shop for. What do you get a man who has everything?

Try getting him something you can both share in. According to Bea Burnside of Lakes Sports Shop in Detroit Lakes, snowshoeing is getting more and more popular with couples.

“I always have men and women looking for snowshoes,” she said.

Lakes Sports Shop carries both men’s and women’s snowshoes in several different sizes.

Everyone needs a Mr. Heater Buddy portable propane heater, Burnside said. Whether you use it for hunting, fishing or in the garage, the Mr. Buddy heater is much safer than other propane heaters on the market, she said. The portable heater comes in a variety of sizes.

What good would a heater do if you had wet feet? A Peet Dryer boot dryer is what you need this winter.

“Every man should own one of these,” Burnside said.

Women like the boot dryer, too, using it for gloves, mittens and the kids’ boots.

A Laser range finder from Lakes Sports Shop is, “Something you can use year-round,” according to Burnside.

The different varieties of range finders can be used

for hunting or archery in the fall or golf in the spring and summer. Lakes Sports Shop carries many different brands, styles and models of range finders in a range of prices.

If finding big game is your man’s thing, an infrared trail camera will help him bag that trophy he’s been after for years. A camera can be hung to a tree and will take a picture when it detects movement in front of it.

Burnside said the camera has many different uses, including home security, and it’s not just for hunters.

The cameras are available in many different varieties and prices.

Ice Armor gloves are an inexpensive way to keep a man dry and warm during any winter activity. Water doesn’t penetrate the gloves, keeping his hands dry whether ice fishing, snowmobiling or shoveling the driveway.

“A lot of women buy these for their sons, husbands and sons-in-law,” Burnside said.

A gun cleaning kit is a good way to teach young hunters the correct way to care for firearms after their hunt.

A universal kit is inexpensive and includes everything to keep guns clean and rust free.

For safe home security, get your man a mini gun safe for his handgun. The digital lock can be activated with only the keeper’s fingers.

“You need a safe if there are kids in the house,” Burnside said. “It’s something to keep under your bed to reach in case of emergency.”

APPETIZERS Shrimp Dip Submitted by Myrna Olson | Detroit Lakes, MN

8-oz. cream cheese, softened 1/2 c. mayonnaise 1/4 c. green onion, chopped 4-oz. can cocktail shrimp (or 1 pkg. frozen shrimp) 1/8 tsp. garlic salt Mix all ingredients in a bowl and refrigerate 1 hour. Serve with crackers.

Shrimp Mexi Dip Submitted by Laura Hadrava | Buhl, MN

1 brick cream cheese 1 container Southwest Ranch dip Sliced water chestnuts ground up with food processor 1 can mini shrimp Mix together, enjoy with crackers!

Shrimp Alexander Submitted by Liz Foster-Anderson | Detroit Lakes, MN

Jumbo shrimp 4-oz. melted butter prepared bread crumbs: 1 c. plain bread crumbs 2-3 tsp. finely minced shallots 2 tsp. finely chopped parsley 1-1/2 Tbsp. finely chopped fresh garlic salt and pepper, to taste Prepare bread crumbs by combining plain bread crumbs, shallots, parsley, and garlic. You may wish to add some salt and pepper to your liking. Preheat oven to 500ËšF. Shell and devein shrimp, butterfly. Dip shrimp in butter (butter should be warm but not hot) then dip in bread crumb mixture.

Place on cookie sheet which has been sprayed with butter-flavored spray. Cook 6-8 minutes and serve with Alexander Sauce, however you think it should be served.

Sauce: 6 Tbsp. unsalted butter, divided 1/2 c. chopped yellow onion

1-1/2 Tbsp. flour 2 c. whipping cream 1/2 c. clam juice 1/2 tsp. salt 1/4 tsp. white pepper 1 dash cayenne pepper 1 c. small shrimp, uncooked 5-oz. crabmeat, white lump Melt 3 Tbsp. of the butter in a large saucepan. Add the onion and cook until soft. Stir in the flour and cook about 2 minutes, stirring constantly.

Slowly pour in the cream and clam juice. Season with salt, pepper and cayenne. Cook, stirring, about 3 minutes.

In another saucepan, melt the remaining 3 Tbsp. butter. Add the shrimp and cook about 2 minutes. Add the crabmeat and cook about 1 minute.

Stir into cream mixture.

Plating: 3 large shrimp: broiled. Add crab flakes to sauce and pour over shrimp.

Note: Great side entree with a steak or steamed crab.

Bacon Wrapped Shrimp Submitted by Cindy Weekley | Detroit Lakes, MN

1 (16-oz.) pkg. bacon 40 shrimp 1 (10-oz.) bottle teriyaki sauce Cut bacon slices in half. Wrap bacon around each shrimp. Secure with wooden picks. Place in 9x13-inch baking dish. Pour teriyaki sauce over shrimp. Cover and refrigerate 1 hour. Bake uncovered 20-25 minutes at 400ËšF or until bacon is crisp. 40 appetizers.

Deviled Eggs Submitted by Beverly Hilde | Detroit Lakes, MN

4 hard cooked eggs, halved 2 tsp. mayonnaise 1 tsp. vinegar 1/2 tsp. dry mustard 1/4 tsp. salt dash of onion powder dash of pepper paprika Remove egg yolks and mash. Set egg white halves aside.

Combine yolks, mayonnaise and next 5 ingredients, stir well.

Pipe (or use teaspoon) yolk mixture into egg white halves. Sprinkle with paprika, cover and chill.

APPETIZERS

Holiday Traditions | Recipes & Gift Ideas |

Easy Eggnog

Cranberry Salsa

Submitted by Beverly Hilde | Detroit Lakes, MN

Submitted by Beth Tank | Brainerd, MN

1/2 gallon cold milk, divided 1 pkg. (3.4-oz.) instant French vanilla pudding mix 1/4 c. sugar 2 tsp. vanilla extract 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg In a large bowl, whisk some of the milk and pudding mix until smooth.

Whisk in the remaining milk, sugar, vanilla and cinnamon and nutmeg.

Refrigerate until serving. Serves 16 - 2 quarts.

Note: May use sugarless pudding mix if desired.

Apricot - Kielbasa Slices

PG 19

1 pkg. frozen cranberries 1 whole lime, juice cilantro 1 bunch green onions 1 c. sugar ginger, to taste Thaw cranberries and chop. Add juice of lime, Chop cilantro and green onions, add to cranberries. Add sugar and ginger. Let sit to form flavor.

Serve with lime tortilla chips.

Tangy Meatballs Submitted by Beth Tank | Brainerd, MN

Submitted by Beverly Hilde | Detroit Lakes, MN

1 lbs. Kielbasa or Polish sausage, fully cooked, cut in 1/4-inch slices 1 jar (12-oz.) apricot preserves 2 Tbsp. lemon juice 2 tsp. Dijon mustard 1/4 tsp. ground ginger Brown sausgage, drain and set aside. Add remaining ingredients, cook over low heat for 2 to 3 minutes or until heated through, stirring occasionally. Return sausage to pan. Cook for 5 to 6 minutes or until heated through. Serve warm.

Sweet & Savory Chicken Wings

2 lbs. ground beef 1 egg 1 small onion, grated 1 small potato, raw and grated 1 tsp. salt little less than 1/4 c. water Mix together meatballs ingredients. Form into small balls.

Sauce: 1 bottle chili sauce 1 bottle water juice of 1/2 lemon glass of red currant jelly Heat all ingredients. Add meat balls. Simmer for 1/2 hour. DO NOT BOIL.

Submitted by Beth Tank | Brainerd, MN

1 c. pineapple juice 1 c. soy sauce 3 lbs. chicken wings (tips discarded) 1-1/2-oz. lemon flavored gelatin 2 Tbsp. poppy seeds Preheat oven to 350Ëš. In large bowl, combine the pineapple juice and soy sauce. Add the wings and let marinate for 15 minutes. On a foil lined rimmed baking sheet, place wings in a single layer. Pour 1/2 c. of marinade over the wings, then sprinkle with 1/2 of gelatin. Bake 30 minutes. Flip and sprinkle with remaining gelatin and the poppy seeds.

Then bake until browned, about 30 minutes.

Fruit Dip Submitted by Beth Tank | Brainerd, MN

1 pkgs. instant vanilla pudding 1-1/2 c. milk 1 c. sour cream 1/2 c. salad dressing Mix all ingredients together. Keep refrigerated. Good with apples, grapes, bananas, pineapple, berries and melons.

Green Olive Dip

Cookies & Cream Smoothies

Submitted by Beth Tank | Brainerd, MN

Submitted by Beth Tank | Brainerd, MN

2 (8-oz. each) pkgs. cream cheese 1 jar green olies with pimento (use to taste) 6- to 8-oz. Cheddar cheese, shredded olive juice and milk, to thin Beat all ingredients together. Serve with Frito scoops, pretzels, etc.

2 Oreo cookies 1 c. milk 1 c. yogurt Blend milk and yogurt in a blender. Crumble in cookies. Blend a little longer.

PG 20 |

Holiday Traditions | Recipes & Gift Ideas

APPETIZERS

Party Scrambler

Cold Buttered Rum

Submitted by Beth Tank | Brainerd, MN

Submitted by Marcia Blatchford | Detroit Lakes, MN

1/2 c. butter 1 envelope onion soup mix 2 c. bite-size wheat cereal squares 2 c bite-size Chex corn cereal squares 1 (6-oz.) bag Cheddar cheese goldfish Melt butter in microwave. Stir in soup mix. In large microwave bowl, combine remaining ingredients. Pour butter mixture over cereal mixture.

Toss to coat well. Microwave uncovered on high 5 minutes or til hot.

Stir twice during heating. Cool and store in airtight container.

Vegetable Dip Submitted by Beth Tank | Brainerd, MN

2 Tbsp. sugar 2 Tbsp. vinegar 2 Tbsp. butter 1 (8-oz.) pkg. cream cheese green or white onion, chopped green pepper, chopped parsley, chopped pineapple Boil together sugar, vinegar and butter. Blend in cream cheese. Mix in remaining ingredients. Chill. Serve with any vegetable you like.

Slush Punch Submitted by Norma Johnson | Pelican Rapids, MN

6-oz. pkg. Jello 1-1/2 c. sugar 3-1/2 c. boiling water Dissovle and add: 12-oz. lemonade 46-oz. pineapple juice 6 c. water Freeze and add 7Up when ready to serve.

Bloody Mary Mix Submitted by Beth Tank | Brainerd, MN

3 (32-oz.) jars of tomato juice 15 shakes Worcestershire sauce 4-oz. Mr. & Mrs. T lime mix 3/4 tsp. garlic, minced 3 tsp. celery seed 3 tsp. celery salt 2 tsp. salt 1 tsp. pepper 10 drops Tobasco Mix in gallon jar.

2 Tbsp. dark rum 1 Tbsp. praline liqueur 2 Tbsp. whipping cream 2 large scoops butter brickle ice cream freshing grated nutmeg In blender combine all ingredients except nutmeg. Blend til smooth.

Pour into glass and garnish with nutmeg. Serves 1

Spiced Cranberry Cider Mix Submitted by Marcia Blatchford | Detroit Lakes, MN

1/2 c. dried cranberries (craisins) 12 cinnamon sticks 1/2 tsp. crushed whole cloves 2 Tbsp. whole allspice In a small bowl, stir cranberries and spices together. Store in airtight container.

2 quarts apple cider 1 quart water 1 recipe cider mix 2 sliced oranges In large saucepan combine cider, water and cider mix. Heat through but do not boil. Add most o fthe orange slices. Ladle into cups. Serve warm.

Garnish with remaining orange slices.

Raspberry Salsa Submitted by Naomi Berntson | Lake Park, MN

2 c. fresh or frozen Raspberries, thawed 1-2 jalapeno peppers, minced 2 Tbsp. red onion, minced 2 Tbsp. fresh cilantro, minced 2 Tbsp. red wine vinegar or Raspberry vinegar 1/2 tsp. salt 3 cloves garlic-minced 1-1/2 c. seedless raspberry jelly Heat all together, do not boil, but be sure to heat through. May add 2 Tbsp. cornstarch in small amount of water to thicken if desired. Do not can or freeze, will keep well in a jar in the refrigerator. Delicious with chips or over cream cheese.

Hot Pepper Pickles Submitted by Naomi Berntson | Lake Park, MN

These are great to use up the end of the season garden vegetables.

Place variety of vegetables into quart jars along with 1 head of dill and 1-2 hot banana peppers-sliced, depending on how hot you like them.

May use: Cucumbers, cut into spears, cauliflower, carrots, green tomatoes, green beans, kolarabi, garlic‌

APPETIZERS Boil 2 c. water 3/4 c. salt 1 c. vinegar Let this mixture cool and pour over vegetables. Do not can, keep tightly covered in the refrigerator. Will keep a long time.

Buffalo Wing Dip Submitted by Donna Sauvageau | Detroit Lakes, MN

1 rotisserie - broasted chicken (shredded) 1 bottle Frank’s Red Hot Sauce (I use the Frank’s buffalo wing one) 4-oz. blue cheese 2 (8-oz.) pkg. cream cheese 16-oz. bottle of ranch 1 c. diced celery 8-oz. Monterey Jack cheese Mix chicken and Frank’s and place in a greased baking dish. Sprinkle blue cheese over. Over low heat, melt cream cheese and ranch dressing together (I only use about 12-oz. of cream cheese so it’s not so rich).

Pour mixture over chicken and blue cheese. Sprinkle with celery and Monterey Jack cheese. Cover with foil bake for 30 minutes at 350˚F, taking the foil off for the last 10 minutes. ***If you don’t want to use a rotisserie - broasted chicken, use a 3 lb. bag of chicken breasts. Boil it in chicken bouillon and then shred it.

Deep Fried Pickles Submitted by Marcia Blatchford | Detroit Lakes, MN

Egg Wash: 1 egg 1 tsp. salt 1/3 c. milk 1/2 tsp. black pepper 1/3 c Worchestershire sauce 1/3 tsp. Tabasco Seasoned flour: 2 c. flour 1/2 Tbsp. paprika 1 Tbsp. garlic salt 1/4 tsp. poultry seasoning 2 tsp. black pepper oil for frying Klauson whole pickles Whip together all ingredients for egg wash, set aside. Mix ingredients for flour mixture in shallow dish. Slice pickles 1/8-inch thick. Dip into flour mixture, then egg wash, then flour mix again. Fry until golden brown, about 1 minute. Drain on paper towels. Serve with ranch dressing, ketchup or horseradish sauce.

Holiday Traditions | Recipes & Gift Ideas |

PG 21

Onion Relish Submitted by Marcia Blatchford | Detroit Lakes, MN

1/2 c. water 1/4 c. cider vinegar 1/4 c. sugar 4 large sweet onions, ppeled and diced 1/2 c. mayonnaise 2 tsp. fresh parsley, chopped 1 tsp. celery seed 1/2 tsp. kosher salt 1/4 tsp. white pepper juice of 1/2 lemon Bring water, vinegar and sugar to a boil. Boil two minutes. Pour over diced onions in a glass or ceramic bowl. Stir well and let sit overnight at room temperature. Drain thoroughly. Mix remaining ingredients and toss with onions. Refrigerate in covered glass jar.

Chocolate Chip Cheeseball Submitted by Ashley Dretsch | Detroit Lakes, MN

8-oz. cream cheese, softened 1 stick of margarine, softened 1/4 tsp. vanilla 3/4 c. powdered sugar 2 tsp. brown sugar 3/4 c. mini chocolate chips

Whip together first 3 ingredients. Stir in remaining 3 ingredients, and form into a ball shape, chill for 2 hours, roll in miniature chocolate chips and serve.

Trail Mix Submitted by Sandy Lia | Emmanuel Community, Detroit Lakes, MN

10 c. rolled oats 1 c. wheat bran 1 c. coconut 2 c. sunflower seeds 3 c. crushed walnuts 2 c. raisins 1-1/2 c. honey 1-1/2 c. water 1 c. canola oil 1/2 c. molasses 1-1/2 tsp. salt 2 tsp. cinnamon 1 Tbsp. vanilla (variations of fruit can be added) In large bowl combine oats, wheat bran, seeds and nuts. Set aside. In large bowl combine honey, water, oil, molasses, salt, cinnamon, vanilla. Heat thoroughly but do not boil. Pour syrup over dry ingredients and stir until coated. Put into 9x13-inch pan and bake at 300˚F for 20 to 30 minutes. DO NOT OVERBAKE. Allow to cool, add fruit. Use regular oven.

BREADS Spread butter over dough, spead brown sugar, flour and cinnamon over butter and roll up jelly-roll style. Slice into 12 rolls and place in greased 9x13-inch pan. Let rise until doubled. Bake at 350˚F for 15-20 minutes, do not overbake.

Gorilla Bread Submitted by Norma Johnson | Pelican Rapids, MN

1/2 c. sugar 3 tsp. cinnamon 1/2 c. butter 1 c. brown sugar 1/4 c. milk 8-oz. cream cheese 2 (12-oz.) cans refrigerator biscuits (10 count each) 1-1/2 c. walnuts or pecans, coarsley chopped Preheat oven to 350˚. Spray bundt pan. Mix sugar and cinnamon. In sauce pan melt butter, brown sugar and milk. Mix well and set aside.

Cut cream cheese in 20 equal cubes. Press biscuits out with fingers and sprinkle each biscuit with 1/2 tsp. cinnamon and sugar. Place a cube of cream cheese in center of biscuit, wrap and seal dough around cream cheese. Sprinkle 1/2 c. nuts in bottom of bundt pan. Place 1/2 of biscuits in pan. Sprinkle with cinnamon and sugar. Pour 1/2 butter mixture over biscuits. Sprinkle with 1/2 c. nuts. Make another layer like above. Bake 30 minutes. Cool 5 minutes. Remove from pan. Serve.

The Best Bread Machine Cinnamon Rolls Submitted by Naomi Berntson | Lake Park, MN

Dough: 1/4 c. butter melted 1/4 c. water 1/2 of a 3.4-oz. pkg. of vanilla pudding 1 c. milk 1 egg, beaten 1 Tbsp. sugar 1/2 tsp. salt 4 c. bread flour 2-1/2 tsp. yeast

Place the ingredients in the bread machine in order suggested by the manufacturer. Select the dough setting and start machine. Keep an eye on it to be sure it gets mixed properly.When cycle is complete, roll dough into a 17x10-inch rectangle on floured surface.

Filling: 1 c. brown sugar 2 Tbsp. flour 2 tsp. cinnamon 1/2 c. butter-softened

Frosting: 2-oz. cream cheese 2 Tbsp. butter 3/4 c. powdered sugar 1/2 tsp. vanilla 1-1/2 tsp. milk

Combine and spread on warm rolls. Enjoy!

Cranberry Pumpkin Bread Submitted by Beverly Hilde | Detroit Lakes, MN

3-3/4 c. all-purpose flour 3 c. sugar 4 tsp. pumpkin pie spice 2 tsp. baking soda 1 tsp. salt 4 eggs 1 (15-oz.) can solid pack pumpkin 1/2 c. vegetable oil cranberries 1 c. walnuts, chopped In large bowl, combine flour, sugar, pumpkin pie spice, soda and salt.

In another bowl, beat eggs, pumpkin and oil, stir in dry ingredients just until moistened. Fold in cranberries and walnuts. Spoon into 2 greased 9x5x3-inch loaf pans. Bake for 70-80 minutes in 350˚F oven or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. 2 loaves

Wild Rice Bread Submitted by Beverly Hilde | Detroit Lakes, MN

1/2 c. sugar 2 tsp. salt 4-1/2 c. water 12-1/2 c. flour 1/2 c. molasses 2 pkg. dry yeast 1/4 c. oil, any kind 1/2 c. wild rice Boil wild rice for 1 hour, drain water and use as part of water for bread.

Dissolve yeast in water, add oil, sugar, salt, molasses and rice. Add flour gradually until dough is right. Knead 10 minutes. Let rise 1-1/2 hours. Knead down and let rise again. Shape into loaves. Bake 30 to 40 minutes in 375˚F oven.

BREADS Carrot Muffins Submitted by Beverly Hilde | Detroit Lakes, MN

1/4 c. butter, softened 1/2 c. brown sugar, packed 2 eggs 1 c. (8-oz.) sour cream 1 c. carrots, shredded 1/2 c. flaked coconut 1/2 c. raisins 1-1/2 c. all-purpose flour 1 tsp. soda 1 tsp. ground cinnamon 1/2 c. nuts, chopped In small bowl, cream butter and brown sugar. Add eggs and sour cream, mix well. Stir in carrots, coconut and raisins.

Combine flour, soda and cinnamon, stir into creamed mixture, just until moistened. Fold in nuts.

Fill greased or paper-lined muffin cups 3/4 full. Bake 20-25 minutes in 375˚F oven or until toothpick comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. 1 dozen

Rhubarb Bread Submitted by Donna Sauvageau | Detroit Lakes, MN

1-1/2 c. brown sugar, packed 2/3 c. oil 1 egg 1 c. buttermilk or sour milk 1 tsp. baking soda 2-1/2 c. flour 1 tsp. salt 1 to 1-1/2 c. chopped raw rhubarb, depending on the juiciness of the variety 1/2 c. chopped nuts 1/2 c. granulated sugar 1 Tbsp. butter or margarine 1/2 tsp. cinnamon 1/4 c. chopped nuts Combine brown sugar, oil, egg, milk, and soda. Sift together flour and salt and add to liquid mixture, Fold in rhubarb and 1/2 cup nuts. Pour into greased and floured 9x5-inch loaf pan. Combine granulated sugar, butter, and cinnamon until crumbly. Add 1/4 c. nuts and sprinkle topping over batter in pan. Bake at 350˚F for about 1 hour or until done. Makes 1 loaf

Morning Glory Muffins Submitted by Beth Tank | Brainerd, MN

1 c. white flour 1 c. whole wheat flour 1-1/4 c. sugar 2 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. salt 1-1/2 c. carrots, shredded 1-1/2 c. apples, grated 3/4 c. coconut

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PG 23

1/2 c. raisins 1/2 c. walnuts, chopped 3 eggs, beaten 1 c. cooking oil 1 tsp. vanilla Combine flour, sugar, baking soda, cinnamon and salt.

In another bowl combine carrots, apples, coconut, raisins and nuts.

Stir in eggs and vanilla. Add to dry ingredients. Stir til moistened. Fill greased muffin tins to the top (you can use cup cake liners). Bake 18 to 20 minutes at 375˚F.

Cranberry Pumpkin Bread Submitted by Beth Tank | Brainerd, MN

4 large eggs 1 (15-oz.) can pumpkin 1 c. oil 2/3 c. water 3-1/2 c. flour 3 c. sugar 2 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 1/8 tsp. clove 1 c. cranberries, fresh or frozen 1 c. raisins 1/2 c. walnuts, chopped 2 tsp. baking soda Spray 2 (10-inch) loaf pans with flour. In bowl add pumpkin, oil, water and eggs. Beat at medium speed.

In another bowl combine flour, sugar, baking soda, cinnamon, nutmeg and cloves. Add to pumpkin mixture, beating til smooth. Stir in cranberries, raisins and walnuts. Pour in pans. Bake 50 to 60 minutes at 350˚F. Let pans cool 10 minutes before removing from pans.

Rhubarb Buttermilk Muffins Submitted by Beth Tank | Brainerd, MN

3/4 c. brown sugar 1 egg 1 tsp. vanilla 1/2 tsp. baking soda 1/2 c. nuts 1/3 c. oil or applesauce 1/2 c. buttermilk 1-1/2 c. flour 1/2 tsp. salt 1 c. rhubarb, finely cut Topping: 1/2 c. brown sugar 1/2 tsp. cinnamon 1/4 c. nuts, chopped Mix ingredients and fill 12 count muffin tin. Sprinkle topping over batter. Bake 25 to 30 minutes at 325˚F.

PG 24 |

BREADS

Holiday Traditions | Recipes & Gift Ideas

Cheese Biscuits (like Red Lobster) Submitted by Beth Tank | Brainerd, MN

2 c. bisquick 2/3 c. milk 1 to 1-1/2 tsp. garlic powder 1-1/2 c. Cheddar cheese, shredded 1 Tbsp. parsley Mix and drop on cookie sheet by spoon. Bake 10 minutes at 450˚F. Brush with melted butter. Makes 12

Filled Coffee Cake Submitted by Beth Tank | Brainerd, MN

1 c. butter or margarine 4 eggs 3 c. flour 1 can pie filling, cherry, blueberry or apple 1-3/4 c. sugar 1 tsp. vanilla 1/2 tsp. salt Combine butter and sugar. Add eggs and vanilla. Beat well. Add flour and salt. Grease 9x13-inch pan. Pour all batter except about 2 cups in pan. Pour pie filling over batter. Spoon remaining batter over pie filling.

(It will not totally cover filling.) Bake 40 minutes at 350˚F. Frost with thin powdered sugar frosting.

Oh Boy Waffles Submitted by Beth Tank | Brainerd, MN

2-1/2 c. flour 4 tsp. baking powder 3/4 tsp. salt 1-1/2 tsp. sugar 2 eggs, separated 2-1/4 c. milk 1/2 c. oil, separate Beat the egg whites til fluffy and stiff. Set aside. Add egg yolks, 1/4 c. oil and milk all at once to dry ingredients. Beat til moistened and no lumps. At the last minute (do not use electric mixer for the last 2 ingredients) fold in the other 1/4 c. oil and the fluffy egg whites. This will make your waffles have a cake texture and higher. Can be frozen and toasted later.

Bread Pudding Submitted by Shirley Askelson | Perham, MN

2-1/4 c. milk 2 eggs, slightly beaten 2 c. bread cubes 1/2 c. brown sugar 1/2 tsp. cinnamon 1 tsp. vanilla 1/2 tsp. salt 1/2 c. raisins Hand mix all ingredients together. Pour into greased 8x8-inch pan. Bake

for 45 minutes at 350˚F. Serve warm with caramel sauce and whipped cream, sweet cream, or ice cream.

Gingerbread Cinnamon Rolls Submitted by Teresa Wallace | Vergas, MN

2 pkg. active dry yeast 1/2 c. evaporated milk 1/3 c. molasses 1/4 c. packed brown sugar 1 egg, lightly beaten Filling: 2 Tbsp. vegetable oil 4 c. flour 1/4 c. packed brown sugar 2 Tbsp. sugar 1 tsp. cinnamon 1/2 tsp. ginger 2 Tbsp. butter, softened Glaze: 1-1/2 c. powdered sugar 1/2 tsp. cinnamon 1/2 tsp. vanilla 4 to 5 tsp. milk Combine yeast and 1/4 c. warm water, let stand 5 minutes. Stir in milk, molasses, brown sugar, egg, oil and salt. Stir in as much flour as you can.

Turn dough out onto floured surface. Knead in enough remaining flour.

Shape in ball. Cover in greased bowl and let rise 1 hour. Punch down. Grease 9x13-inch pan.

For filling, mix brown sugar, white sugar, cinnamon and ginger. Roll dough out to 8x12-inch rectangle. Spread butter on dough. Sprinkle on filling. Roll up, pinch to seal. Cut 12 slices and place in pan. Let rise 45 minutes. Preheat oven to 350˚F and bake 22 to 25 minutes. Drizzle with glaze.

For glaze, combine powdered sugar, cinnamon and vanilla. Whisk in enough milk 4 to 5 tsp. for drizzling consistency.

Scottish Scones Submitted by Marcia Blatchford | Detroit Lakes, MN

1-3/4 c. flour 4 tsp. baking powder 1/4 c. white sugar 1/8 tsp. salt 5 Tbsp. butter 1/2 c. dried currants 1/2 c. milk 1/4 c. sour cream 1 egg 1 Tbsp. milk Preheat oven to 400˚F. Sift flour, baking powder, sugar and salt into large bowl. Cut in butter, using a pastry blender or fork until it is in pea-sized lumps. Stir in currants. Mix together milk and sour cream.

Pour all at once into dry ingredients and stir gently until well blended.

Do NOT over mix. Flour your hands and pat dough into balls 2- to 3-inches across. Place on greased baking sheet and flatten slightly. Let the scones barely touch each other. Whisk together the egg and 1 Tbsp. milk, brush tops of scones with egg wash. Let rest for 10 minutes. Bake 10 to 15 minutes until tops are golden brown. Break each scone apart or slice in half, serve warm with butter or clotted cream and jam.

BREADS Popovers Submitted by Marcia Blatchford | Detroit Lakes, MN

5 eggs 1-2/3 c. milk 5 Tbsp. butter, melted 1-2/3 c. all-purpose flour 1/2 tsp. salt Heat oven to 400˚F. Grease 8-12 muffin or popover cups well. Break eggs into mixer bowl, beat until frothy. Beat in milk and melted butter.

Gradually add flour and salt. Batter should be light but not foamy.

Divide batter evenly into greased pans. Bake until dark brown and done, about 1 hour. Serve hot with butter, or butter mixed with cinnamon and brown sugar if desired.

Onion Dill Bread Machine Bread Submitted by Marcia Blatchford | Detroit Lakes, MN

Dry ingredients: 1 (1/4-oz.) pkg. yeast 3-1/3 c. flour 1/4 tsp. baking soda 1-1/2 tsp. salt 1 unbeaten egg, at room temperature Non-dry ingredients: 1/4 c. water 3/4 c. cottage cheese 3/4 c. sour cream 3 Tbsp. sugar 3 Tbsp. minced dried onions 2 Tbsp. dill weed 1-1/2 Tbsp. butter In order listed, place dry ingredients and egg in the bread machine.

Warm the next set of ingredients to 90˚F, and add to bread machine.

Select white bread setting and press start. Brush top lightly with a little melted butter when machine enters bake cycle if you wish.

Yogurt Bran Muffins Submitted by Deb Zachariason | Detroit Lakes, MN

1/2 c. wheat bran 1/2 c. hot water Mix together above ingredients and set aside.

2/3 c. packed brown sugar 1/4 c. applesauce 1 egg 1 c. light vanilla yogurt 1 c. wheat bran 1 c. whole wheat flour 1 c. white flour 1-1/4 tsp. soda 1/2 salt 1 tsp. baking powder 1/2 cup blueberries Mix the above remaining ingredients until just blended, then add the bran and water mixture and stir. Take the blueberries and dust them in flour and add them to the mixture. Place in a lightly sprayed muffin pan and bake at

Holiday Traditions | Recipes & Gift Ideas |

PG 25

400˚ F for 15-18 minutes or until done. Test with toothpick. When slightly cooled lightly drizzle white frosting over each muffin. Makes 12 muffins.

Creamy Orange Rolls Submitted by Betty Bigger | Frazee, MN

2 c. warm water 6 c. flour 1/2 c. shortening 1 or 2 pkgs yeast 1/2 c. sugar 1 tsp. salt 2 eggs, beaten Combine water and yeast, let stand 10 minutes. In large bowl combine flour, sugar, salt and shortening. Mix as for pie crust. Make well in center of flour mixture, add yeast/water and eggs. Work until soft dough is formed. Knead lightly. Put dough in bowl - cover loosely. Let rise until double in size. Punch down, let rise again. Divide dough into 2 pieces.

Roll each piece into 7x18-inch rectangle.

While bread is rising, mix filling of: 1 (8-oz.) pkg. cream cheese 1/2 c. sugar 1 Tbsp. orange juice concentrate 1/2 tsp. orange extract 1/2 tsp. vanilla extract Spread filling to within 1/2-inch of edges. Roll up and cut into slices.

Place in greased 9x13-inch pan. Let rise. Bake at 350˚F for 30 minutes or until golden brown.

While they are baking mix glaze: 2 c. powdered sugar 3 Tbsp. orange juice concentrate 1 tsp. orange rind, grated Drizzle over warm rolls. Makes two 9x13-inch pans of rolls.

Chunky Apple Pumpkin Bread Submitted by Ashley Dretsch | Detroit Lakes, MN

1-1/2 c. sugar 1 c. pumpkin 1/2 c. buttermilk 1/3 c. oil 2 eggs 1 2/3c. flour 1 tsp. baking soda 1/4 tsp. baking powder 3/4 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves 1 c. tart apples, peeled and chopped 3/4 c. walnuts, chopped

Combine eggs, sugar, pumpkin, buttermilk and oil. Add dry ingredients. Mix. Fold in apples and walnuts. Bake in a loaf pan at 325˚F for 1-1/2 to 1-3/4 hours. Cool for 10 minutes before removing from pan.

VEGETABLE tender. Add walnuts, cook and stir 1 minute. Drizzle with butter mixture, toss to coat. Cover and cook for 2 minutes or until heated through.

Carrots Augratin

Stir-fried Vegetables Submitted by Beverly Hilde | Detroit Lakes, MN

Submitted by Evelyn Rusten | Detroit Lakes, MN

1/2 c. croutons, crushed & set aside 4 c. carrots, cooked & set aside saute together: 3 Tbsp. butter 1/3 c. onion, chopped Add: 3 Tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1-1/2 c. milk 1 c. cheese, grated 1 Tbsp. dried parsley flakes Add carrots, place in baking dish. Add crumbs on top and bake for 20 minutes at 350Ëš.

Potluck Rice Pilaf Submitted by Cindy Weekley | Detroit Lakes, MN

1/2 c. butter 4 c. uncooked long grain rice 2 quarts water 2 Tbsp. chicken bouillon granules 10 green onions, thinly sliced 2/3 c. soy sauce 1 c. almonds, slivered and toasted In Dutch oven, melt butter. Add rice, cook and stir for 3-5 minutes or until lightly browned. Add water and bouillon, bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or unil rice is tender and liquid is absorbed. Remove from heat, stir in onions and soy sauce. Cover and let stand for 5 minutes. Stir in almonds. 10-12 servings.

Snow Pea Stir-fry Submitted by Beverly Hilde | Detroit Lakes, MN

1-1/2 tsp. butter, melted 1/2 tsp. Worcestershire sauce 1/2 tsp. Dijon mustard dash salt 1 (6-oz.) pkg. frozen snow peas, thawed 1 Tbsp. vegetable oil 1/4 c. walnuts, chopped In a small bowl, combine butter, Worcestershire sauce, mustard and salt. Set aside.

In a small skillet, stir-fry snow peas in oil for 1 to 2 minutes, or until crisp-

cooking spray 1 Tbsp. soy sauce 1 clove garlic, crushed 3 c. cabbage, shredded 2 c. broccoli flowerets 1 c. carrots, sliced 1 c. green onions, sliced 2 c. fresh mushrooms, sliced 1 (6-oz.) pkg. frozen snow pea pods, thawed 1 c. water 1 Tbsp. cornstarch 2 tsp. chicken bouillon granules Coat a wok or large nonstick skillet with cooking spray. Heat at medium-high (375ËšF) heat until hot. Add soy sauce and garlic, stir-fry 3 minutes. Add cabbage, broccoli, carrots and onions, stir-fry 3 to 4 minutes, until crisp-tender. Add mushrooms and snow peas, stir-fry 2 minutes. Combine water, cornstarch and bouillon granules, stir to dissolve. Pour over vegetable mixture, stir-fry until thickened and bubbly.

Fresh Spaghetti Sauce for freezer Submitted by Donna Sauvageau | Detroit Lakes, MN

Saute in a large Dutch oven: 4 medium yellow onions, chopped 2 green peppers, seeded & chopped 1/2 c. canola oil 4 cloves garlic, minced Add: 12 c. peeled tomatoes (rough chop) 3 bay leaves 4 tsp. salt 2 tsp. oregano 1 tsp. basil Simmer 2 hours, stirring occasionally Add: 2 (6-oz.) cans of tomato paste 1/3 c. brown sugar Simmer 1 more hour, remove bay leaves, package into freezer containers.

Candied Carrots Submitted by Beth Tank | Brainerd, MN

1-1/2 c. water 2 lbs. carrots, sliced 1/2-inch thick

VEGETABLES 2 (3-inch) cinnamon sticks 1 tsp. ground cumin 1 tsp. ground ginger 6 Tbsp. honey 4 tsp. lemon juice Bring water to boil, add carrots, cinnamon sticks, cumin and ginger.

Reduce heat, cover and simmer for 10 minutes. Add honey and lemon juice. Bring to boil and boil uncovered for 4 minutes til the liquid evaporates and carrots are tender. Serves 6 to 8

Old-Fashioned Green Beans Submitted by Beth Tank | Brainerd, MN

6 bacon strips, cut into 1/2-inch pieces 2 lb. fresh green beans 3 Tbsp. brown sugar 1/2 c. water Cook bacon over medium heat til crisp and tender, about 5 minutes.

Add beans, brown sugar and water, stir gently. Bring to a boil, reduce heat, cover and simmer for 15 minutes or til beans are crisp and tender.

Serves 6 to 8

Easy Au Gratin Potatoes Submitted by Beth Tank | Brainerd, MN

1 (2 lb.) pkg. southern style hash brown potatoes, thawed 8-oz. sharp Cheddar cheese, shredded 1 tsp. salt 1 Tbsp. butter 1 pint whipping cream or Half & Half 1/4 c. soft bread crumbs Butter 2-quart casserole dish. Alternate layers of potatoes and cheese in the dish. Sprinkle with salt. Pour cream over layers. Combine the bread crumbs and butter until crumbly, sprinkle over top. Refrigerate overnight or for several hours. Bake uncovered for 65 to 75 minutes at 350˚F.

Turkey Dressing Submitted by Beth Tank | Brainerd, MN

1 heart 1 gizzard Cook and chop. Save water.

8 medium potatoes, peeled and thinly sliced 10 slices white bread 1/2 lb. butter salt and pepper, to taste thyme Cook potatoes til done. Mix thinly sliced potatoes, bread and meat in large bowl. Add water from meat cooking and spices. Add melted butter and mix. If too dry, add more water til right consistency. Mix with hands, Potatoes should be smooth and no lumps. **Save potato water to make gravy.

Holiday Traditions | Recipes & Gift Ideas |

PG 27

Cauliflower & Broccoli Hot Dish Submitted by Shirley Askelson | Perham, MN

1 (10-oz.) pkg. frozen broccoli 2 (10-oz.) pkg. frozen cauliflower 1 can cream of celery soup 1 (8-oz.) jar Cheez Whiz 1 can onion rings Cook cauliflower and broccoli for 5 minutes. Mix cheese spread and soup. Add to drained vegetables and place in greased casserole. Bake for 30 minutes at 350˚F. Add onion rings and bake for 5 additional minutes.

Twice Baked Sweet Potatoes Submitted by Marcia Blatchford | Detroit Lakes, MN

6 sweet potatoes 2 Tbsp. vegetable oil 1 (8-oz.) pkg. cream cheese, softened 1/3 c. brown sugar 2 Tbsp. butter 1 Tbsp. vanilla extract 3/4 tsp. salt 1/2 tsp. pepper 1/3 c. chopped pecans Preheat oven to 350˚F. Rub sweet potato skins with oil. Wrap potatoes in foil and bake in preheated oven for 1 hour, or until soft. While potatoes are baking, in large bowl, combine cream cheese, brown sugar, butter, vanilla, salt and pepper. Cut potatoes in half and scoop out the flesh into the bowl with other ingredients. Mix well and fold in nuts.

Spoon mixture into skins. Bake for 5 minutes, or until heated through.

Potato Casserole Submitted by JoAnn Gustafson | Ogema, MN

1 (2 lb.) pkg. frozen hash browns 1 can cream of mushroom soup 1 can cream of celery soup 1/2 can milk 10-oz. Cheddar cheese, shredded green pepper, chopped onion, chopped potato chips, crushed Place frozen hash browns in a buttered 9x13-inch baking dish. Mix soups, milk, green peppers and onion, pour over potatoes. Sprinkle cheese on top. Top with potato chips. Bake at 325˚F for about 1-1/2 hours.

Swedish Brown Beans Submitted by JoAnn Gustafson | Ogema, MN

Soak 2 c. brown beans, 1 Tbsp. butter, 1/2 c. brown sugar, 2 Tbsp. vinegar, 1 tsp. cinnamon and 1 tsp. salt. Cut fried bacon into small pieces and mix with the beans. Bake in oven til done.

Drain beans after soaking overnight and add 1 tsp. soda and enough water to cover the beans and cook til soft.

Cookies & BARS Rhubarb Bars Submitted by Mildred Boock | Detroit Lakes, MN

Chocolate Drop Cookies Submitted by Myrna Olson | Detroit Lakes, MN

1 c. brown sugar 1/2 c. shortening 2 eggs, beaten 1/2 c. milk 1/2 tsp. salt 1 tsp. vanilla 4 Tbsp. cocoa 1 tsp. soda 2 c. flour 1/2 c. nuts Mix as for any cookie, drop on greased cookie sheet. Bake at 350˚F. Frost with chocolate frosting or powdered sugar.

Cheesecake Bars Submitted by Laura Hadrava | Buhl, MN

2 cans of crescent rolls 2 bricks cream cheese 1 egg yolk 1 c. Sugar 1 tsp. Vanilla Press one can of crescent rolls on bottom of greased 9x12-inch pan. Mix cream cheese, yolk, sugar and vanilla, then spread on top of crescent rolls. Carefully lay second can of crescent rolls on top of cheesecake mixture. Whip up egg white, and spread on top of bars before baking.

Bake at 375˚F until crescent rolls are golden.

Peanut Butter Bars Submitted by Donna Sauvageau | Detroit Lakes, MN

1 c. melted butter 1-3/4 c. graham cracker crumbs 1 c. creamy peanut butter 2-1/3 c. powdered sugar Mix together all ingredients and press into a greased 9x13-inch pan.

(Tastes like a peanut butter cup!)

Melt: 1c. chocolate chips 3/4 c. peanut butter Spread over bars. Cool and cut into squares.

1 c. flour 3/4 c. oatmeal 1 c. brown sugar 1/2 c. butter, melted 1 tsp. cinnamon Mix and press in 9-inch square pan. (Reserve 1 c. for topping) Cover with 4 c. rhubarb, diced.

Cook until clear: 1 c. sugar 2 Tbsp. cornstarch 1 c. water 1 tsp. vanilla Pour over rhubarb and sprinkle reserved crunch on top. Bake 40-50 minutes at 350˚F.

Cream Cheese Bars Submitted by Norma Johnson | Pelican Rapids, MN

2 (8-oz.) tubes crescent rolls 12-oz. cream cheese 1 c. sugar 1 egg, separated 1 tsp. vanilla or almond extract Lightly grease 9x12-inch pan. Place 1 tube rolls in pan and press together. Cream: cheese, 1 c. sugar, egg yolk and flavoring and spread on rolls. Place second tube of rolls over mixture. Beat egg white and brush on top of rolls. Sprinkle 2 Tbsp. sugar over top. (Can add cinnamon with sugar and a few nuts.) Bake for 30 minutes at 350 or til golden brown.

Fruit Cake Squares Submitted by Naomi Berntson | Lake Park, MN

6 Tbsp. butter 1-1/2 c. graham cracker crumbs 1 c. coconut 2 c. candied fruit, cut-up 1 c. dates, chopped 1 c. nuts, chopped 1 c. sweetened condensed milk Melt butter in a jelly roll pan. Stir in the crumbs and press into pan to make a crust.

Sprinkle coconut, dates, fruit and nuts evenly over crust. Pour the milk evenly over all and bake at 350˚F for 25-30 minutes. Cut while still a little warm.

COOKIES & BARS Three Layer Bars Submitted by Cindy Weekley | Detroit Lakes, MN

Melt together: 1 c. brown sugar 1 c. white corn syrup 2 c. creamy peanut butter Add: 3 c. Rice Krispies 2 c. crushed corn flakes Pat into jelly roll pan.

Mix together: 1 c. butter, melted 2 (3.4-oz.) boxes vanilla instant pudding 4 c. powdered sugar 6 Tbsp. milk Spread over first layer and chill for one hour.

Melt togther: 1/2 c. butter 1 (12-oz.) pkg. chocolate chips Spread on top. Chill. Cut into squares and store in refrigerator.

Cranberry Bog Bars Submitted by Beverly Hilde | Detroit Lakes, MN

1-1/4 c. butter, softened, divided 1-1/2 c. brown sugar, packed and divided 3-1/2 c. old-fashioned oats, divided 1 c. all-purpose flour 1 (16-oz.) can whole berry cranberry sauce 1/2 c. pecans, finely chopped In a large mixing bowl, cream 1 c. butter and 1 c. brown sugar, stir in 1/2 c. oats and flour; press into greased pan. Spread with cranberry sauce.

In a microwave safe bowl, melt remaining butter, stir in pecans, remaining brown sugar and oats. Sprinkle over cranberry sauce.

Bake 25-30 minutes in 375˚F oven or until lightly browned. Cool on wire rack and cut into bars. May sprinkle with powdered sugar when serving.

Oatmeal Chip Cookies Submitted by Beverly Hilde | Detroit Lakes, MN

1 c. shortening 2 c. sugar 2 Tbsp. molasses 2 eggs 2 tsp. vanilla extrct 2 c. flour 2 c. quick cooking oats 2 tsp. soda 2 tsp. ground cinnamon

Holiday Traditions | Recipes & Gift Ideas |

PG 29

3/4 tsp. salt 2 c. (12-oz.) semisweet chocolate chips In a large mixing bowl, cream shortening and sugar. Beat in molasses, eggs and vanilla. Combine flour, oats, soda, cinnamon and salt, gradually add to creamed mixture. Stir in chocolate chips. Roll into 1-1/2-inch balls, place 2-inches apart on greased baking sheets.

Bake 8 to 10 minutes at 350˚F or until golden brown. Cool 5 minutes before removing from pans to wire racks. 3 dozen

Gooey Chocolate Cookies Submitted by Beverly Hilde | Detroit Lakes, MN

1 pkg. (8-oz.) cream cheese, softened 1/2 c. butter, softened 1 egg 1 tsp. vanilla extract 1 box (18-1/4-oz.) chocolate cake mix In large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky).

Cover and refrigerate for 2 hours. Roll rounded teaspoonfuls of dough into balls. Place 2-inches apart on ungreased baking sheets. Bake 9 to 11 minutes at 350˚F or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks. 4-1/2 dozen

Raisin-Cashew Drops Submitted by Beverly Hilde | Detroit Lakes, MN

2 c. (12-oz.) semisweet chocolate chips 1 can (14-oz.) sweetened condensed milk 1 Tbsp. light corn syrup 1 tsp. vanilla extract 2 c. cashews, coarsely chopped 2 c. raisins In a heavy saucepan over low heat, melt chocolate chips with milk and corn syrup for 10 to 12 minutes, sitrring occasionally. Remove from heat, stir in vanilla until blended. Stir in cashews and raisins.

Drop by teasponfuls onto waxed paper-lined baking sheets, refrigerate for 3 hours or until firm. Store in refrigerator.

No-Bake Chocolate Oatmeal Cookies Submitted by Trish Thompson | Detroit Lakes, MN

1/2 c. milk 1/2 c. butter or margarine 2 c. sugar 3 c. oatmeal 3 Tbsp. baking cocoa 1 tsp. vanilla 2/3 c. peanut butter Mix milk, butter and sugar in a medium/large saucepan. Cook on low/ medium heat. Stirring occasionally. Boil one minute. Remove from heat.

Add peanut butter, vanilla, baking cocoa. Mix well. Add oatmeal. Mix well. Drop by teaspoonfuls on wax paper. Cool.

PG 30 |

Holiday Traditions | Recipes & Gift Ideas

Sour Cream Cookies Submitted by Trish Thompson | Detroit Lakes, MN

1 c. sugar 2/3 c. shortening 2 eggs 1 c. commercial sour cream 1 tsp. vanilla 1 tsp. salt 3 c. flour 1/2 tsp. soda 2 tsp. baking powder Cream sugar and shortening. Add eggs mixing well. Add sour cream and vanilla. Mix well.

Drop by teaspoonfuls on greased baking sheet. Bake for 7-10 minutes at 350 degrees.

Frosting: Melt 6 Tbsp. of butter in a pan on low/medium heat. DO NOT USE TEFLON. Watch closely until butter is browned. Add browned butter to 2 to 2-1/2 c. powdered sugar. Add 1 tsp. vanilla and about 4 Tbsp. water. Add more powdered sugar until frosting is a desired consistency.

Frost sour cream cookies.

Cake Mix Cookies Submitted by Donna Sauvageau | Detroit Lakes, MN

1 (18.25-oz.) pkg. chocolate cake mix 1/2 c. butter, softened 2 eggs 1 c. semisweet chocolate chips Preheat oven to 350˚F. In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Yield: 24 cookies.

Peppermint Crunch Cookies Submitted by Donna Sauvageau | Detroit Lakes, MN

6-oz. white chocolate 1/4 tsp. natural peppermint flavoring 12 Nestle Famous Chocolate Wafers 1/3 c. crushed peppermint candies To prepare pan: Line baking sheet with waxed paper. Set aside.

To melt chocolate: Microwave white chocolate in small, uncovered, microwave-safe bowl for 1 minute. Stir. If pieces retain some original shape, microwave in 10- to 15-second intervals, stirring, until melted.

(Note: Do not overheat.) Stir in 1/4 tsp. natural peppermint flavoring.

To finish cookies: Using fork, dip chocolate wafers into melted chocolate to cover, letting excess chocolate drip off. Place on prepared baking sheet. Continue dipping remaining chocolate wafers. Sprinkle with crushed peppermint candies. Put baking sheet in refrigerator for 30 minutes or until set.

These taste exactly like the very spendy ones from Land’s End!

COOKIES & BARS Nieman Marcus Bars Submitted by Donna Sauvageau | Detroit Lakes, MN

18-oz. butter pecan cake mix 1 egg 1/2 c. butter, melted 1 c. pecans, chopped 1 lb. powdered sugar 1/2 c. butter, melted 8-oz. cream cheese, softened 1 c. pecans, chopped Mix cake mix, egg, 1/2 c. butter and 1 c. pecans together and press into a 9x13-inch cake pan.

With mixer, mix powdered sugar, 1/2 c. butter and cream cheese until combined. Fold 1 c. pecans into filling mixture. Pour filling over crust.

Bake 1 hour to 1 hour & 15 minutes at 300ºF. Let bars cool and cut into squares.

Quick Peanut Blossoms Submitted by Beth Tank | Brainerd, MN

1 (16.5-oz.) roll refrigerated peanut butter cookies 3 Tbsp. sugar 36 Hershey’s Kisses milk chocolate Shape cookie dough into 1-inch balls, roll in sugar. Place on ungreased cookie sheets. Place balls 2-inches apart. Bake 10-12 minutes til golden brown. Immediately top each cookie with 1 milk chocolate kiss, pressing down so cookie cracks around edges. Bake 10 to 12 minutes at 375˚F. 3 dozen cookies.

Sugar Cookies Submitted by Shirley Askelson | Perham, MN

1 c. sugar 1/2 c. butter 12 c. Crisco 2 eggs, beaten 2 Tbsp. milk 1/2 tsp. soda 2 tsps. cream of tartar 2 tsp. vanilla 3/4 tsp. almond extract 1/2 tsp. salt 3 c. flour Cream sugar and shortening, add rest of ingredients. Drop by teaspoon full. Press down with a glass and bake 8 to 10 minutes at 350˚F. Frost if desired.

COOKIES & BARS

Holiday Traditions | Recipes & Gift Ideas |

Cherry, Cherry Cookies

Tomato Soup Bars

Submitted by Shirley Askelson | Perham, MN

Submitted by Beth Tank | Brainerd, MN

1 c. packed brown sugar 3/4 c. butter or margarine, softened 1 egg 2 Tbsp. milk 1 tsp. vanilla extract 2 c. all-purpose flour 1 tsp. salt 1 tsp. soda 1/2 c. Maraschino cherries, well drained and chopped 1/2 c. pecans 1/2 c. flaked coconut Cream brown sugar, butter, eggs, milk and vanilla. Combine flour, salt and baking soda. Gradually add to cream mixture. Fold in cherries, coconut and pecans. Drop by teaspoonful on ungreased cookie sheet. Bake 10 to 12 minutes at 375˚F or until golden brown. Makes 4 dozen

Pie Crust Cookies Submitted by Beth Tank | Brainerd, MN

1/2 of (15-oz.) pkg. rolled refrigerated unbaked pie crust 1 Tbsp. butter or margarine, melted 2 Tbsp. brown sugar, packed 1/2 to 1 tsp. pumpkin pie spice or apple pie spice Unroll pie crust according to directions using the microwave method.

Place on a lightly floured surface. Brush pie crust with melted butter.

Sprinkle with brown sugar and pumpkin pie spice. Use a pastry wheel or pizza cutter to cut dough into 1-1/2 to 2 inch square cookies. (Some of the edges may be smaller.) Place on an ungreased baking sheet leaving small space between cookies. Bakt 8 minutes or til golden brown at 400˚F. About 25 cookies.

Chocolate - Coconut Mint Bars Submitted by Beth Tank | Brainerd, MN

nonstick cooking spray 1-1/2 c. chocolate, finely crushed 16 sandwich cookies with white filling 2 Tbsp. butter, melted 1 c. walnuts, chopped 1 c. coconut, flaked 3/4 c. semissweet chocolate and mint swirled pieces or semisweet chocolate pieces 1 (14-oz.) can sweetened condensed milk Line an 11x7x1.5-inch baking pan with foil, extending foil over all edges of pan. Lightly coat foil with cooking spray, set pan aside. In small bowl mix crushed cookies with melted butter. Press mixture in bottom of prepared pan. Sprinkle crumb mixture with nuts, coconut and chocolate pieces. Drizzle sweetened condensed milk evenly over all. Bake til bubbly around edges and top is lightly browned for 25 minutes at 350˚F. Cool in pan. Use foil to lift bars out. Pull fold away from sides and remove foil completely. Cut into bars.

PG 31

1 c. white sugar 1/2 c. shorteneing 1 can tomato soup 1 tsp. soda 1/2 c. milk 1 egg 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. nutmeg 1-1/2 c. flour nuts Mix in order. Bake 25 to 30 minutes at 375˚F.

Melt Aways Submitted by Beth Tank | Brainerd, MN

1 c. butter (Not Margarine) 1 c. flour 3/4 c. cornstarch 1/3 c. powdered sugar 1 tsp. vanilla Mix all ingredients together. Let cool in refrigerator for 1 hour. Roll into balls the size of a marble. Bake 10 to 15 minutes at 350˚F. Let cool before removing from pan. Frost with powdered sugar frosting.

Scottish Shortbread Submitted by Marcia Blatchford | Detroit Lakes, MN

2 c. butter 1 c. packed brown sugar 4-1/2 c. flour Preheat oven to 325˚F. Cream butter and brown sugar. Add 3-3/4 c. flour. Mix well. Sprinkle board with remaining flour. Knead for 5 minutes, making a soft dough. Roll to 1/2-inch thickness and cut into 1x3inch strips. Prick each strip several times in a row with fork and place on ungreased baking sheets. Bake 20 to 25 minutes.

Holiday Meringues Submitted by Marcia Blatchford | Detroit Lakes, MN

white of 4 large eggs 1 c. sugar 1/4 tsp. cream of tartar 1/2 tsp. vanilla 1 tsp. almond extract Preheat oven to 200˚F. Line a cookie sheet with foil. Beat egg whites on high speed until frothy. Add cream of tartar, vanilla and almond extract and beat until soft peaks form. Add sugar, 1 Tbsp. at a time. Beat until stiff and glossy. Spoon into Ziploc bag, snip off corner and pipe onto prepared cookie sheets. Bake 3 to 3-1/4 hours until crisp all the way through. Cool and peel off foil. Sprinkle with colored sugar before baking if desired. You can use a pastry bag and star tip in place of the Ziploc bag for a prettier cookie. Pipe into snowman figures for the kids.

PG 32 |

Holiday Traditions | Recipes & Gift Ideas

Caramel Pecan Bars Submitted by Wendy Raftevold | Detroit Lakes, MN

1 pkg. yellow cake mix 1/4 c. butter, softened 4 c. pecan halves 1 c. brown sugar, firmly packed 1/2 c. white sugar 1/2 c. honey 1 c. butter 1/4 c. whipping cream Preheat oven to 350˚F. Mix 1/4 c. butter and cake mix with fork or pastry blender to coarse crumbs. Press in bottom of 15x10-inch jellyroll pan. Top with pecan halves.

In a large heavy saucepan, combine sugars, honey and 1 c. of butter.

Bring to full rolling boil over medium heat, stirring constantly. Boil 3 minutes. Remove from heat. Stir in whipping cream until well blended.

Pour evenly over pecans. Bake 17-22 minutes or until entire surface is bubbly. Cool and cut.

Chocolate Chip Cookies

COOkiES & BARS 1 tsp. vanilla 1 c. oatmeal 1 tsp. salt 1 tsp. cream of tartar 1 tsp. soda 1 c. Rice Krispies 1 c. flaked coconut 3-1/2 c. flour 1/2 c. nuts (optional) Blend together sugars, shortening, oil, egg and vanilla. Add flour, salt, soda and cream of tartar. Fold in remaining ingredients. Roll in balls, flatten with a fork. Bake at 350˚F for 12 to 15 minutes.

Chocolate Drop Cookies Submitted by JoAnn Gustafson | Ogema, MN

1 c. brown sugar 1/2 c. butter 2 squares chocolate, melted 1/2 c. sweet milk 1 egg 1-1/2 c. flour 1 tsp. soda 1 tsp. vanilla

Submitted by Tom Wothe | Detroit Lakes, MN

Combine and set aside: 4-1/2 c. flour 2 tsp. baking soda 1 tsp. salt Cream together in large bowl til light and fluffy: 2 c. butter, softened 1-1/2 c. brown sugar, packed down 1 c. sugar add and beat in: 1 Tbsp. vanilla 2 eggs Gradually add the set-aside flour mixture; mix in, being careful not to over mix: 24-oz. chocolate chips Drop dough with a small cookie scoop or a rounded Tablespoon 2-inches apart on ungreased cookie sheet.

Bake at 375˚F for 13 minutes or til golden brown. Let stand 2 minutes on cookie sheet. Move to cooling rack. Makes a large batch.

Delicious Cookies

Mix all ingredients, drop on pan. Bake at 350˚F til done. Frost while warm.

ChoColate frosting: Melt over hot water, 1 Tbsp. butter, 1 sq. unsweetened chocolate. Blend in 1-1/2 Tbsp. warm water. Stir and beat in about 1 c. powdered sugar.

Swedish Rusks Submitted by Joann Gustafson | Ogema, MN

1 c. shortening 2 c. sugar 2 eggs 3-1/2 c. flour 2 - 3 tsp. cardamom 2 tsp. baking powder 1 c. evaporated milk or regular milk 1 tsp. almond flavoring Preheat oven to 350˚F. Use a 9x13-inch baking pan. Bake til done. Slice and toast on cookie sheet at 250˚F oven until toasted and light brown.

Submitted by JoAnn Gustafson | Ogema, MN

1 c. white sugar 1 c. brown sugar 1 c. Crisco 1 c. oil 1 egg

A sticky situation...

Run fingers under cold water before pressing crispy treats into a baking dish.

This will keep the treats from sticking to your hands.

COOKIES & BARS

Holiday Traditions | Recipes & Gift Ideas |

Caramel Nut Slices

Cream Cheese Spritz

Submitted by Joann Gustafson | Ogema, MN

Submitted by Fran Hoppert | Detroit Lakes, MN

1 c. Crisco 1 c. butter 4 c. brown sugar 4 eggs 7 c. flour, maybe a little more 1 tsp. salt 2 tsp. soda 2 c. nuts Put in rolls, wrap with wax paper and store in freezer. Bake whenever you need cookies.

Lemon Cheesecake Bars Submitted by Ashley Dretsch | Detroit Lakes, MN

1 pkg. yellow or lemon cake mix 1 egg 1/3 c. oil filling: 1/3 c. sugar 1 egg 1 Tbsp. lemon juice 1 (8-oz.) brick of cream cheese

Mix egg and oil with cake mix until crumbly. Reserve 1 c. of the mixture. Pat remaining crumbs in cake pan. Bake for 15 minutes at 350˚F. Beat cream cheese, egg, lemon and sugar until smooth.

Spread over baked layer. Sprinkle with reserved crumbs and bake for 15 minutes at 350˚F.

Powdered Sugar Cookies

PG 33

2-1/2 c. sifted all-purpose flour 1/2 tsp. salt 1/4 tsp. cinnamon 1 c. butter or margarine 1 pkg. (3-oz.) cream cheese 1 c. sugar 1 egg yolk, unbeaten 1 5wp. vanilla Red and green sugar Preheat oven to 350˚F. Sift together flour, salt and cinnamon. Set aside.

Cream together thoroughly the butter and cheese; gradually beat in the sugar and continue beating until well blended and fluffy. Beat in egg yolk and vanilla. Add sifted dry ingredients, a little at a time, stirring after each addition until well blended.

Load cookie dough into a cookie press or pastry bag. Press onto cold cookie sheets using any desired shape disc. Sprinkle with red and green sugar. Bake 15 minutes or until edges are light brown. Makes 7 dozen.

Butter Crunch Submitted by Fran Hoppert | Detroit Lakes, MN

1 c. sugar 1/2 tsp. salt 1/4 c. water 1/2 c. butter 2 pkg. (6-oz.) semisweet chocolate 1 c. walnuts, finely chopped Grease cookie sheet well. Combine sugar, salt, water and butter in a saucepan. Bring to boil over low heat, stirring constantly until sugar dissolves. Cook to 285˚ on a candy thermometer, or soft crack state (a little syrup dropped in cold water will form a pliable ribbon). Pour on sheet; cool.

Melt chocolate; spread half of it over the cooled mixture. Sprinkle with 1/2 the nuts. When chocolate is firm turn candy over. Spread with remaining chocolate; sprinkle with remaining nuts. When hardened, break candy in pieces. Makes about 1-1/2 pounds.

Submitted by Fran Hoppert | Detroit Lakes, MN

1 c. butter 1 c. powdered sugar 1 egg, beaten 1/2 tsp. soda (scant) 1/2 tsp. cream of tartar 1/2 tsp. vanilla or almond extract 2 c. flour Cream butter and sugar together. Add well beaten egg and other ingredients. Form dough into small balls about the size of a nut and press with a fork. Place part of a nut on top. Bake for 8-10 minutes in 375˚F oven.

Double Trouble!

Double your sugar cookie recipe and freeze some of the dough in individual plastic bags. Thaw and bake for a quick homemade treat.

DESSERTS 4 egg whites 6 Tbsp. sugar 1 tsp. vanilla Pinch of salt

Zucchini Crisp Submitted by Iris Ohman | Pelican Rapids, MN

5 c. peeled, seeded & sliced zucchini 1/2 c. sugar 1/4 c. lemon juice 2 tsp. cinnamon 3/4 c. water Mix and cook until tender. Place in 9x9-inch cake pan.

Topping: 6 Tbsp. butter 1 c. flour 1-1/2 c. brown sugar 1 tsp. baking powder 1/2 tsp. salt Mix with pastry blender and sprinkle over zucchini mixture. Bake at 350˚F for 45 minutes. Tastes like apple crisp.

Apple Dessert Submitted by Iris Ohman | Pelican Rapids, MN

Crust: 2 c. flour 2 tsp. sugar 1 c. butter Mix like pie crust. Press into the bottom of 9x13-inch cake pan. Bake crust at 350˚F for 10 minutes.

Peel and slice 10 to 12 apples. Place on crust. Sprinkle with 1 c. sugar and 1-1/2 tsp. cinnamon. Cover pan with foil and bake at 350˚F for 1 hour.

Custard: 4-1/2 Tbsp. cornstarch 3 c. milk 4 egg yolks (keep whites for meringue) 3/4 c. sugar Mix cornstarch and milk. Separate 4 eggs, beat yolks and add to the milk mixture. Add sugar. Cook till thick. Pour over cooked apples.

Meringue: 1 Tbsp. cornstarch 2 Tbsp. cold water 1/2 c. boiling water

In sauce pan mix cornstarch to cold water. Add boiling water. Cook, stirring until clear and thick. Let stand until completely cool. Beat egg whites on high until foamy. Gradually add sugar. Beat until stiff peaks.

Beat in vanilla and salt. Gradually beat in cold cornstarch mixture with beater on high. Spread on custard and bake at 350˚F for 10 minutes or until golden brown.

Yummy Carrot Cake Submitted by Andrea Smilonich | Detroit Lakes, MN

2 c. flour 2 c. sugar 2 tsp. cinnamon 1-1/2 c. vegetable oil (or cinnamon apple sauce) 1 tsp. vanilla extract 1 c. coconut, shredded 1 c. nuts, chopped & divided 1/2 tsp. salt 1 tsp. baking soda 3 eggs (or Egg Beaters) 2 c. carrots, finely grated 1 c. crushed pineapple, well drained 1/2 to 3/4 c. raisins In mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut, raisins and 1/2 c. nuts. Pour into greased 9x13-inch baking pan. Bake at 350˚F for 50 to 60 minutes, or until cake tests done. Cool before frosting.

Cream Cheese frosting: 6-oz. cream cheese, softened 3 c. confectioner’s sugar 1 tsp. vanilla extract 6 Tbsp. butter (or margarine), softened Combine ingredients in a small bowl; mix until blended. Frost cooled cake. Sprinkle with remaining nuts. Store refrigerated.

Zucchini Crisp Submitted by Andrea Smilonich | Detroit Lakes, MN

5 to 6 c. raw zucchini, peeled & grated 3/4 c. water 1/2 c. sugar 1/4 c. lemon juice 1 tsp. cinnamon Cook in 2-quart saucepan for 10 minutes. Pour into 9-inch glass pie plate (or 8-inch square glass baking dish).

DESSERTS topping: 6 Tbsp. butter (or margarine) 1 c. flour 1/2 c. brown sugar 1 tsp. baking powder Mix dry ingredients together; cut in butter until crumbly. Sprinkle over zucchini. Bake at 350ËšF for 45 minutes, or until browned and bubbly.

Frozen Orange Dream Pie Submitted by Donna Sauvageau | Detroit Lakes, MN

6-oz. frozen orange juice concentrate 1 pint vanilla ice cream, slightly softened 11-oz. can mandarin oranges, drained & lightly chopped 4 c. whipped topping 1 graham cracker crust

In a large bowl, beat juice concentrate for 30 seconds. Blend in ice cream. Fold in orange pieces and whipped topping. If necessary, freeze until the mixture will mound. Spoon mixture into pie shell.

Cover with plastic wrap and freeze until firm, at least 3 hours. Let stand at room temp for 10 minutes before serving. Garnish with additional orange sections.

Old Fashioned Bread Pudding Submitted by Mildred Boock | Detroit Lakes, MN

3 c. soft bread, cubed 2 c. milk 1/4 c. butter 1/2 c. white sugar 2 eggs, beaten slightly 1/4 tsp. salt 1 tsp. cinnamon 1/2 c. raisins Place bread in 1-1/2 quart baking dish. Scald milk and add butter, blend/ Add rest of ingredients. Place baking dish in pan of hot water (1-inch deep) and bake until knife comes out clean, 40-45 minutes at 350ËšF. Serve warm or cold with whipped topping.

Can also use 9-inch square pan and cut into squares.

Blueberry Delight Submitted by Mildred Boock | Detroit Lakes, MN

14 whole graham crackers 1 pkg. (6-oz.) vanilla instant pudding 1 c. whipped topping, thawed 1 can (21-oz.) blueberry pie filling Line 9-inch square pan with whole crackers (breaking if necessary).

Prepare pudding mix as directed on package. Let stand 5 minutes.

Blend in whipped topping. Spread half of mixture over crackers and add another layer of crackers. Add rest of topping, another layer of crackers and spread pie filling over top. Chill 3 hours. Top with a dab of whipped topping when served.

Holiday Traditions | Recipes & Gift Ideas |

PG 35

Holiday Rice Pudding Submitted by Linda Engelman | Detroit Lakes, MN Curves Recipes

3/4 c. uncooked short or medium grain rice 2 c. skim milk, divided 1/3 c. granulated sugar Pinch salt 1/4 c. egg substitute 1/2 c. dried cranberries 1/2 tsp. vanilla extract

Bring 1-1/2 cups water to boil in a medium saucepan. Add rice, reduce heat, and simmer 20 minutes Add 1-1/2 cups milk, sugar and salt to the cooked rice. Cook over medium heat until thick and creamy, 15-20 minutes Stir in remaining 1/2 cup milk and cranberries. Temper a small amount of rice with the egg substitute in a small bowl to prevent curdling, and then add mixture to the saucepan. Cook 2 minutes, stirring constantly. 5 Servings, 230 Calories per serving

Passion Cake Submitted by Norma Johnson | Pelican Rapids, MN

1 Devils Food cake mix Bake according to directions. When cake is done, poke holes all over cake.

Pour over cake: 1 jar caramel ice cream topping 1 jar hot fudge topping 1 small container whipped topping 3 crushed Heath candy bars

White Chocolate Raspberry Tort Submitted by Cindy Weekley | Detroit Lakes, MN

single pie crust, make or purchase for 1 (9-inch) 1 lb. white chocolate, chopped 1/2 c. whipping cream 1/2 c. Mascarpone cheese, softened 4 c. raspberries, divided Line 9-inch tart pan with removable bottom with dough, trim edges.

Bake crust according to pkg. directions.

Place chocolate in medium bowl. In small saucepan bring cream just to a boil, pour over chocolate. Stir until melted. Stir in Mascarpone cheese.

Place 2 c. of raspberries in crust in single layer. Pour chocolate mixture over berries. Top with remaining 2 c. raspberries. Refrigerate at least 3 hours. Store in refrigerator. 12 servings.

PG 36 |

Holiday Traditions | Recipes & Gift Ideas

Strawberry Swirl Cheesecake Submitted by Beverly Hilde | Detroit Lakes, MN

1 c. graham cracker crumbs 3 Tbsp. sugar 3 Tbsp. butter or margarine, melted Filling: 5 (8-oz.) pkgs. cream cheese, softened 3 Tbsp. flour 1 c. sugar 1 Tbsp. vanilla 1 c. sour cream 4 eggs 1/3 c. seedless strawberry jam Preheat oven to 325˚F. Combine crumbs, sugar and butter. Press firmly in bottom of 9x13-inch foil-lined baking pan. Bake 10 minutes.

Beat cream cheese, sugar, flour and vanilla in large bowl using electric mixer until fully blended. Add sour cream, mix well. Add eggs, one at a time, mixing well after each addition, until well blended. Pour over crust.

Lightly drop small spoonfuls of jam over top of batter. Using a knife, cut through several times for a marbeling effect.

Bake 40 minutes or until center is almost set. Cool, refrigerate 4 hours or overnight.

Rhubarb Custard Cake Submitted by Beverly Hilde | Detroit Lakes, MN

1 (18-1/4-oz.) pkg. yellow cake mix 4 c. fresh or frozen rhubarb, chopped 1 c. sugar 1 c. whipping cream Garnish optional: whipped cream mint Prepare cake batter according to package directions. Pour into greased 9x13-inch baking pan. Sprinkle with rhubarb and sugar. Slowly pour cream on top. Bake for 40-45 minutes at 350˚F or until golden brown.

Cool for 15 minutes before serving. Garnish with whipped topping and mint. Refrigerate leftovers. Serves 12-15

Banana Split Freeze Submitted by Beverly Hilde | Detroit Lakes, MN

1 (12-oz.) can evaporated milk 1 (6-oz.) c. semisweet chocolate chips 1/2 c. plus 6 Tbsp. butter, divided 2 c. powdered sugar 1-1/2 c. graham cracker crumbs 3 medium ripe bananas, cut in 1/4-inch slices 2 qts. strawberry ice cream, softened 2 c. pecans, chopped In a small saucepan combine milk, chocolate chips and 1/2 c. butter.

Cook and stir over medium heat until melted and smooth. Stir in pow-

DESSERTS dered sugar, bring to a boil, reduce heat, simmer uncovered or 12 to 15 minutes or until thickend, stirring frequently. Cool to room temperature.

Meanwhile, melt remaining butter. Stir in cracker crumbs, press into greased pan, freeze for 10 minutes. Top with bananas, ice cream and pecans. Spread cooled chocolate mixture over top. Freeze for 1 hour, spread with whipped topping. May be frozen up to 2 months. Remove 15 minutes before serving. Can decorate with fresh strawberries or chocolate curls when serving. 9x13-inch pan - Serves 15-20

Double-Berry Crisp Submitted by Beverly Hilde | Detroit Lakes, MN

1 c. sugar 1/4 c. cornstarch 2 Tbsp. orange juice 1 tsp. grated orange peel 2 c. fresh or frozen raspberries* 2 c. fresh or frozen blueberries 1 c. old-fashioned oats 1/2 c. cornflakes 1/2 c. packed brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. salt 1/4 c. butter, melted In large saucepan, combine sugar, cornstarch, orange juice, peel and berries, until blended. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly. Pour into greased square baking dish.

In a bowl, combine oats, cornflakes, brown sugar, cinnamon and salt, stir in butter, sprinkle over berry mixture.

Bake 25 to 30 minutes at 350˚F or until filling is bubbly. Cool for 10 minutes. Serve with whipped topping. 8-inch square pan -Serves 6 *If using frozen raspberries, do not thaw.

Frozen Pumpkin Mousse Pie Submitted by Beverly Hilde | Detroit Lakes, MN

1-1/2 c. graham cracker crumbs 1/4 c. packed brown sugar 6 Tbsp. butter, melted Filling: 1 (15-oz.) can solid-pack pumpkin 1 (7-oz.) jar marshmallow creme 1/4 c. packed brown sugar 2 tsp. pumpkin pie spice 1 (12-oz.) carton frozen whipped topping, thawed, divided In a bowl combine cracker crumbs, brown sugar and butter. Press onto bottom and up sides of greased 9-inch deep dish pie plate. Bake 7 to 9 minutes at 350˚F or until lightly browned. Cool completely on a wire rack.

In a large bowl whisk pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 c. whipped topping. Spoon into prepared crust. Cover, freeze for at least 4 hours or until firm. Garnish with remaining whipped topping. Serves 8-10

DESSERTS Eggnog Pumpkin Pie Submitted by Beverly Hilde | Detroit Lakes, MN

1 (15-oz.) can solid-pack pumpkin 1-1/4 c. commercial eggnog 2/3 c. sugar 3 eggs 1-1/2 tsp. pumpkin pie spice 1/4 tsp. salt 1 (9-inch) unbaked pastry shell In a large bowl, combine pumpkin, egg nog, sugar and eggs; add pumpkin pie spice and salt. Pour into pastry shell. Bake for 60-65 minutes at 375˚F or until a knife inserted near the center comes out clean. Cool on wire rack. Refrigerate until serving. Serve with whipped topping.

Lemon Rhubarb Cake Submitted by Beth Tank | Brainerd, MN

1 lemon cake mix 4 c. rhubarb 1/2 c. sugar 1 large pkg. instant vanilla pudding 1 c. water Mix lemon cake mix according to directions and put in 9x13-inch baking pan. Sprinkle 4 c. rhubarb over cake mix. Add 1/2 c. sugar over rhubarb.

Sprinkle pudding over top and pour 1 c. water over pudding. Bake at 350˚F for 40 minutes.

Marshmallow Graham Dessert Submitted by Beth Tank | Brainerd, MN

1 (16-oz.) pkg. large marshmallows 2 c. milk 1-1/2 tsp. lemon extract 1 (20-oz.) can crushed pineapple, drained 2 c. whipping cream, whipped 2 c. graham cracker crumbs (about 32 squares) 1/2 c. butter, melted

Holiday Traditions | Recipes & Gift Ideas |

PG 37

Split cake in half horizontally. Place bottom half of cake on serving plate. In small bowl combine lemon curd and raspberry jam. Spread jam mixture on bottom half of cake. Add top half of cake. Spread top and sides of cake with whipped topping. Sprinkle with coconut. Garnish with fresh raspberries, sprinkle top of cake with powdered sugar. Serves 12

Grapefruit Pie Submitted by Beth Tank | Brainerd, MN

1 c. sugar pinch of salt 1-3/4 c. water 2 Tbsp. cornstarch Cook until thick and clear.

Add: 1 (3-oz.) pkg. strawberry or raspberry Jello Stir til mixture begins to set. Cool.

Add: 3 medium grapefruit, sectioned, cleaned of membrane and cut into

small pieces Mix all together and place in pie shell. Top with whipped topping. This is really good!

Mom’s Pie Crust Submitted by Trish Thompson | Detroit Lakes, MN

1-1/4 c. shortening 3 c. flour 1 beaten egg 5 Tbsp. ice water 1 tsp. vinegar 1 tsp. salt

In sauce pan on low heat, melt marshmallows and milk. Remove from heat, cool stirring occasionally. Stir in extract. Fold in pineapple and whipped cream. Combine cracker crumbs and butter, press 1-1/2 c. in greased 9x13-inch pan. Spread with pineapple mixture. Sprinkle with remaining crumb mixture. Refrigerate for 2-3 hours before serving.

Serves 12-16

Mix shortening, flour and salt. Make a “well” in the center. Mix egg, water and vinegar together. Put in the “well.” Stir with a fork. Makes three balls. Put in fridge for 1/2 to 1 hour.

For a pudding pie: Roll ball with rolling pin to fit in pie pan. Bake at 425˚F for about 15 minutes. Watch closely as oven temperatures do vary. Cool and add pudding mix to crust.

For a fruit pie: Roll ball with rolling pin to fit in pie pan. Add fruit mixuture. If needed roll another ball for top crust. Bake accordingly until fruit is done.

Snow Angel Cake

Apple Sauce Fruit Cake

Submitted by Beth Tank | Brainerd, MN

Submitted by Shirley Askelson | Perham, MN

1 (8-9-inch) angel food cake 1/4 c. lemon curd 1/4 c. seedless raspberry jam 1 (8-oz.) container frozen whipped topping, thawed 1/4 c. flaked coconut Fresh raspberries Powdered sugar

3 c. apple sauce, strained 1 c. shortening or lard 2 c. sugar 4-1/2 c. flour 4 tsp. soda 1 tsp. nutmeg 2-1/2 tsp. cinnamon

PG 38 |

DESSERTS

Holiday Traditions | Recipes & Gift Ideas

1 tsp. salt 1/2 tsp. cloves 1 lb. dates 1 lb. raisins 1/4 lb. each: nuts, candied cherries, pineapple and citrus Boil applesauce, shortening and sugar five minutes. Let stand overnight.

Sift flour, soda, and spices together. Dredge chopped fruit and nuts in flour mixture. Mix all together and pour in pans lined with waxed paper.

Fill about 2/3 full. Bake in a slow oven 250˚F. Makes 3 loaves

English Toffee Submitted by Marcia Blatchford | Detroit Lakes, MN

1/4 c. salted cashews, crushed 1/4 lb. butter 1/2 c. white sugar 1 Tbsp. water 1 c. chocolate chips Spread cashews on bottom of 8-inch square pan. In a skillet, combine butter, sugar and water. Stir over medium heat until mixture becomes a dark caramel color, then pour over the cashews. Sprinkle the chocolate chips over the hot toffee and let melt. Spread melted chips with back of spoon. Refrigerate until set and then break into chuncks.

Caramel Pretzels Submitted by Marcia Blatchford | Detroit Lakes, MN

small twisted pretzels Rolo caramels pecan halves Heat oven to 350˚F. Line cookie sheet with foil. Place one pretzel for each treat desired on foil. Top each pretzel with one Rolo. Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either pecan half or additional pretzel. Cool completely.

Sticky Toffee Pudding Submitted by Marcia Blatchford | Detroit Lakes, MN

Cake: 2-1/2 c. water 1 container (10-oz.) pitted dates, finely chopped 2 tsp. baking soda 1/2 c. butter, softened 1-1/4 c. sugar 4 large eggs 2 tsp. vanilla extract 2 tsp. baking powder 1/4 tsp. salt 3 c. flour Toffee Sauce: 1 c. packed brown sugar 1/3 c. butter 1/3 c. Half & Half 2 Tbsp. light corn syrup

1 tsp. vanilla extract Whipped cream Cake: Preheat oven to 325˚F. Grease 9x13-inch baking pan. Line bottom with waxed paper, grease paper. In medium saucepan, bring water and dates to boil. Remove from heat; stir in baking soda. Let cool 25 minutes.

In large bowl, beat butter until fluffy. Add sugar and beat 1 minute.

Beat in eggs, 2 at a time, beating well after each addition. Beat in vanilla, baking powder and salt. Alternately beat in flour (in fourths) and date mixture (in thirds). Pour into prepared pan. Bake 45 minutes or until pick inserted in center comes out clean. Cool in pan on wire rack.

Invert cake onto rack; remove paper, invert cake again.

Toffee Sauce: In saucepan, combine sugar, butter, Half & Half and corn syrup. Bring to boil over medium-low heat, stirring. Boil 1 minute.

Stir in vanilla and remove from heat.

Cut cake into 12 pieces. Transfer to plates and top with Toffee Sauce and whipped cream.

New York Cheesecake Submitted by Marcia Blatchford | Detroit Lakes, MN

1-1/2 c. graham cracker crumbs 1/2 c. white sugar 1/4 c. butter, melted 5 (8-oz.) pkg. cream cheese, softened 5 eggs 2 additional egg yolks 1-3/4 c. white sugar 1/8 c. flour 1/4 c. heavy whipping cream Preheat oven to 400˚F. Mix graham crackers, sugar and melted butter, press into bottom of a 9- or 10-inch springform pan.

In a large bowl, combine cream cheese, eggs and yolks. Mix until smooth. Add remaining sugar, flour and heavy cream. Blend until smooth. Pour into crust and bake 10 minutes. Turn oven down to 200˚F and continue baking for 1 hour or until filling is set. Cool in pan.

Remove sides. Keep refrigerated. Served with spoonful of cherry (or any flavor) pie filling and a dollop of whipped cream.

Note: Place sheet of foil on rack below cake when baking to catch butter dripping from crust.

Quick Plum Pudding Submitted by Marcia Blatchford | Detroit Lakes, MN

2 c. suet, chopped 1 c. apples, peeled and chopped 2 c. raisins 1 c. currants 1 c. molasses 1/2 c. orange juice 1/2 c. rum 3 c. flour 1/2 tsp. salt 1 tsp. baking soda 2 tsp. ground cinnamon 1/2 tsp. ground cloves 1/2 tsp. ground allspice

DESSERTS

In large bowl, combine suet, apples, raisins, currants, molasses, juice and rum. Sift together remaining ingredients. Add to fruit mixture and stir until well mixed. Oil and sugar two 1 pint molds and fill each one 2/3 full. Cover and steam for 3 hours. Serve with hard sauce.

Hard Sauce: 1/2 c. butter 1/2 c. sugar 1 Tbsp. brandy 1 tsp. almond extract In medium bowl, cream together butter and sugar. Slowly beat in brandy and almond extract. Serve on warm pudding.

Pumpkin Toffee Cheesecake Submitted by Marcia Blatchford | Detroit Lakes, MN

Crust: 1-3/4 c. (14-16) pecan sandies, crushed 1 Tbsp. butter, melted Mix cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up the sides of a 9-inch springform pan. Bake for 6 to 8 minutes at 350˚. Cool on wire rack for 10 minutes.

Filling: 3 (8-oz.) pkg. cream cheese, softened 1-1/4 c. packed brown sugar 1 can pure pumpkin 2/3 c. (5-oz.) can evaporated milk 2 large eggs 2 Tbsp. cornstarch 1/2 tsp. ground cinnamon 1/2 tsp. ground cloves 1 c. crushed toffee candies Beat cream cheese and brown sugar until creamy. Add pumpkin, evaporated milk, eggs, cornstarch, cloves and cinnamon. Beat well. Pour into crust. Bake for 60 to 65 minutes or until edge is set but center moves slightly. Remove from oven and top with toffee pieces.

Topping: 1 (8-oz.) tub sour cream, room temperature 2 Tbsp. sugar 1/2 tsp. vanilla extract caramel ice cream topping Combine sour cream, sugar and vanilla in small bowl. Mix well. Spread over warm cheesecake. Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of pan. Drizzle with caramel topping before serving.

Fresh Coconut Pie Submitted by Marcia Blatchford | Detroit Lakes, MN

4 Tbsp. butter, melted 2 eggs, beaten 1 Tbsp. flour 3/4 c. sugar

Holiday Traditions | Recipes & Gift Ideas |

PG 39

1 c. shredded sweetened coconut 1 c. milk 1 (9-inch) unbaked pie shell Preheat oven to 400˚F. In large bowl, combine melted butter, eggs, flour, sugar, coconut and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

Microwave Rommegrot Submitted by Marcia Blatchford | Detroit Lakes, MN

Melt 1/2 c. butter in microwave safe bowl Add: 1/2 c . flour 1 Tbsp. sugar 1 c. whipping cream 1 c. whole milk Stir with whisk, as with white sauce. Microwave 2 minutes on high. Stir well and cook 3 to 4 minutes more. Serve with mixture of sugar and cinnamon. Mix in 1 c. cooked white rice if desired.

Pumpkin Gingerbread Trifle Submitted by Marcia Blatchford | Detroit Lakes, MN

2 (14-oz.) pkg. gingerbread mix 1 (5.1-oz.) box cook and serve vanilla pudding 1 (30-oz.) can pumpkin pie filling 1/2 c. packed brown sugar 1/3 tsp. ground cinnamon 1/3 tsp. ground cloves 1 (12-oz.) container frozen whipped topping 1/2 c. gingersnaps, crushed Prepare gingerbread according to directions. Cool completely. Meanwhile prepare pudding and set aside to cool. Stir pumpkin pie filling, sugar, cinnamon and cloves into pudding. Crumble batch of gingerbread into the bottom of glass bowl (or trifle dish)… pour half of pudding mix over top, add layer of whipped topping. Repeat with remaining gingerbread, pudding and whipped topping. Sprinkle top with crushed gingersnaps. Refrigerate overnight.

Hot Fudge Cheesecake Submitted by Marcia Blatchford | Detroit Lakes, MN

Crust: 2 c. saltines, crushed 1 c. pecans, finely chopped 2/3 c. butter, melted 1/3 c. sugar Combine saltines, pecans, butter and sugar, stir well. Press onto bottom and up sides of lightly greased 9-inch springform pan. Bake at 350˚F for 8 minutes. Place on wire rack to cool. Reduce oven temperature to 300˚F.

PG 40 |

DESSERTS

Holiday Traditions | Recipes & Gift Ideas

Filling: 12 (1-oz.) squares semisweet chocolate 1-1/2 c. butter 2 (8-oz.) pkg. cream cheese 1-1/2 c. sugar 6 large eggs Combine chocolate squares and butter in heavy saucepan. Cook over medium-low heat until mixture is melted and smooth, stirring frequently. Remove from heat and cool. Beat cream cheese at medium speed until creamy. Add sugar and beat well. Add eggs, one at a time, beating well after each one. Stir in cooled chocolate mixture. Pour into cooled crust. Bake at 300˚F for 1 hour and 20 to 30 minutes or until almost set.

Turn oven off… let cheesecake cool in oven 1 hour. Remove to wire rack and cool to room temperature. Remove sides of pan. Serve at room temperature with Hot Fudge Sauce or chill until ready to serve. Store in refrigerator.

Hot Fudge Sauce: 1 (12-oz.) pkg. semisweet chocolate chips 1 c. Half & Half 1 Tbsp. butter 1 tsp. vanilla extract Combine chocolate chips and Half & Half in saucepan. Cook over medium heat until chocolate melts and mixture is smooth, stirring frequently.

Remove from heat. Stir in butter and vanilla. Serve warm. 2 cups.

Cherry Coconut Dessert Submitted by Cheri Wothe | Detroit Lakes, MN

1 large can crushed pineapple, drained 1 can cherry pie filling 1 box dry white cake mix 1 stick butter or margarine 1 c. coconut 1 c. slivered almond or chopped walnuts Pour 1 crushed pineapple on bottom of 9x13-inch cake pan. Layer with cherry pie filling. Sprinkle dry white cake mix over top and dab with butter or margarine. Sprinkle with coconut and slivered almonds or chopped walnuts.

Bake at 350˚F for 45 minutes.

Pineapple Orange Cake Submitted by JoAnn Gustafson | Ogema, MN

1 (18-1/4-oz.) yellow cake mix 1 (11-oz.) can Mandarin oranges, drained 4 egg whites 1/2 c. unsweetened applesauce Topping: 1 (20-oz.) can crushed pineapple, undrained 1 (1-oz.) pkg. sugar-free vanilla instant pudding 1 (8-oz.) carton whipped topping Beat cake mix, oranges, egg whites and applesauce on low for 2

minutes. Pour into 9x13-inch greased pan. Bake at 350˚F for 25 to 30 minutes, test as ovens vary. Cool.

Combine pineapple and pudding mix, fold in whipped topping just until blended. Spread on cake. Chill at least 1 hour before serving.

Mud Pie Submitted by JoAnn Gustafson | Ogema, MN

20 Oreo cookies, crushed 1/2 c. butter, melted 1-quart coffee ice cream, softened 1 small jar hot fudge topping whipped cream Mix crushed cookies and butter. Press into a greased pie pan and chill.

Spread softened ice cream into crust and freeze. Spread hot fudge topping over ice cream and freeze. Top with small amount of whipped cream or whipped topping if desired. Let pie sit out of freezer for about 10 minutes before cutting.

Cookie Dough Truffles Submitted by Ashley Dretsch | Detroit Lakes MN

1/2. c. butter, softened 3/4 c. packed brown sugar 2c. flour 1 (4-oz.) can sweetened condensed milk 1tsp. vanilla 3/4 c. mini chocolate chips 1-1/2 lb. chocolate almond bark Cream butter and sugar until light and fluffy. Add flour, milk, and vanilla. Mix well. Stir in chocolate chips. Shape into one-inch balls; place on wax paper lined cookie sheets. Melt bark and dip balls. Cool in refrigerator on waxed paper.

Fudge Cake Submitted by Fran Hoppert | Detroit Lakes, MN

2-1/4 c. sifted flour 1 tsp. soda 1 tsp. salt 1/2 c. shortening 1/2 c. cocoa 1-1/2 c. sugar 1 tsp. vanilla 2 eggs 1 c. sour milk 1/3 c. hot water Preheat oven to 350˚F. Grease well and dust with flour, three 8-inch or two 9-inch layer pans.

Sift togther flour, soda, baking powder and salt, set aside. Cream shortening, add sugar gradually, beating throughly after each addition. Add vanilla, well beaten eggs and beat until light and fluffy. Beat in flour mixture alternately with sour milk. Mix cocoa and hot water to form a smooth paste, beat into batter. Bake for 30-35 minutes.

WINNER 2nd Place

MAIN DISheS Meatballs & Sauerkraut Submitted by Iris Ohman | Pelican Rapids, MN

2 lbs. lean ground beef 3 eggs, beaten 1 pkg. dry onion soup mix 1 c. bread crumbs

Spinach & Artichoke Mac & Cheese Submitted by Donna Sauvageau | Detroit Lakes

it’s Mac & cheese - all grown up!

Salt 1 lb. semolina or whole wheat penne 2 Tbsp. extra virgin olive oil 3 Tbsp. butter 1 medium onion, finely chopped 3 cloves garlic, finely chopped or grated 3 Tbsp. flour 1/2 c. white wine 2 c. milk 1/4 tsp. freshly grated nutmeg, or to taste 1 (10-oz.) box frozen chopped spinach, defrosted and wrung dry in a kitchen towel 1 (10-oz.) box frozen chopped artichokes, defrosted and wrung dry in a kitchen towel Black pepper 1-1/2 c. shredded Italian Fontina cheese, plus additional for sprinkling on top 1-1/2 c. grated Parmigiano Reggiano cheese, plus additional for sprinkling on top Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.

While the pasta water comes to a boil, place a medium pot over medium-low heat add olive oil, about 2 Tbsp., and the butter. Add the onion and garlic to pan and cook veggies until very soft, about 10 minutes. Then heat the broiler and position rack in the middle of the oven.

Turn heat up to medium-high and sprinkle flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper to sauce and simmer until thickened and vegetables are warmed through, 2-3 minutes more. Add 1 c. of each of the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown.

Mix all the above ingredients together and form balls.

Mix: 1 (16-oz.) can whole cranberry sauce 1/2 c. Heinz chili sauce 1/2 c. orange juice or water 14 c. brown sugar 1 (14-oz.) can sauerkraut Place sauce on bottom of 9x13-inch cake pan. Mix in the meatballs.

Bake 1 hour at 350˚F. Cranberry sauce gives the dish a different wonderful flavor.

Wild Goose Submitted by Andrea Smilonich | Detroit Lakes, MN

1 goose breast, boned & sliced in 1/4-inch pieces 2 legs and 2 thighs 1/4 tsp. salt 1/8 tsp. pepper 1/4 tsp. garlic salt 2 slices bacon 1 apple, cut in pieces 1 medium onion, sliced 2-3 ribs celery, cut in 2- to 3-inch chunks 1/2 c. hot water 1 tsp. chicken granules 1/2 c. Sant Gria wine Brown goose pieces in flour. Place half of onion, apple and celery in bottom of crock pot. Place browned goose on top. Add salt, pepper and garlic salt. Place remaining apple, onion and celery on top. Lay bacon over all. Add chicken granules dissolved in hot water. Add wine. Cook on high for 1 to 1-1/2 hours, turn to low and cook for 5 to 7 hours. Serve with warm orange marmalade.

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“Merry Christmas from Marv & Darla”

PG 42 |

Holiday Traditions | Recipes & Gift Ideas

Wild Duck Medallions Submitted by Andrea Smilonich | Detroit Lakes, MN

6 to 8 breast pieces 1 medium onion, sliced 1/2 tsp. garlic, minced salt & pepper 3/4 to 1 c. water (or beef broth) carrots (enough for a meal) Separate sliced onions and place in bottom of crock pot. Chunk carrots and add to crock pot. Cut each breast piece in half (vertically) and pound. Roll in flour and lightly brown in oil. Add to crock pot. Add salt and pepper as needed. Mix garlic with water or beef broth and pour over duck. Cook on high for 4 to 6 hours.

Winner! Winner! Chicken Dinner!

Submitted by Lori Bachmann | Rochert, MN

4-8 potatoes 4-8 carrots 1-2 onions 4-6 fresh or frozen chicken breasts 1/4 - 1/2 cup sweet red pepper & onion relish (I use Harry & David’s) salt & pepper to taste

Peel & cut potatoes, carrots and onions into 1/2-inch to 1-inch chunks. Place in crock pot. Salt & pepper to taste. Arrange chicken breasts on top. Spoon relish over chicken. Cook on low all day, or on high for 1/2 day.

Variations: Add cream of chicken or cream of mushroom soup, garlic or garlic pepper.

Stuffed Chicken Breasts Submitted by Laura Hadrava | Buhl, MN

4 boneless skinless chicken breasts, pounded until flat Mix together: 1/2 c. dried bread or your favorite flavored croutons 1/4 c. Parmesan cheese 1/4 c. Mozzarella cheese 1/4 c. milk or cream Stuff breasts with mix, and fold them over. Hold chicken closed with toothpicks for baking. Bake at 325˚F for 20-25 minutes.

Zesty Chicken and rice Submitted by Naomi Berntson | Lake Park, MN

6 chicken breasts 1/3 c. Italian dressing 1 can (14-1/2-oz.) chicken broth 1 bag (16-oz.) frozen stir fry vegetables 2/3 cup uncooked rice 1-1/4 tsp. Italian seasoning

MAIN dishes Place chicken in a greased 9x13-inch pan. Pour dressing over the chicken and bake , uncovered, at 400˚F for 20 minutes. Combine broth, vegetables, rice and seasoning and pour over chicken. Cover and bake at 350˚F for 30 minutes. Uncover and bake until rice is tender.

Reuben Casserole Submitted by Naomi Berntson | Lake Park, MN

1 (20-oz.) bag shredded hashbrowns 1 lb. corned beef, sliced thin 1/4 c. Russian dressing 16-oz. sauerkraut 8 slices of Swiss cheese Sprinkle hashbrowns into a greased 9x13-inch pan. Season with salt and pepper. Bake for 15 minutes at 350˚F. Top with corned beef, spread dressing on top of meat. Spoon on the sauerkraut and top with cheese.

Bake 15 minutes more.

Pork Chops Olé Submitted by Cindy Weekley | Detroit Lakes, MN

6 (1/2-inch thick) loin pork chops 2 Tbsp. vegetable oil seasoned salt and pepper, to taste 3/4 c. uncooked long grain rice 1-1/2 c. water 1 (8-oz.) can tomato sauce 2 Tbsp. (1/2 envelope) taco seasoning mix 1 medium green pepper, chopped 1/2 c. Cheddar cheese, shredded In a large skillet, brown chops in oil, sprinkle well with seasoned salt and pepper. Meanwhile in a greased 9x13-inch baking dish, combine rice, water, tomato sauce and taco seasoning, mix well. Arrange chops over rice, top with green pepper. Cover and bake for 1-1/2 hours at 350˚F. Uncover and sprinkle with cheese, bake until cheese is melted.

4-6 servings.

Beef Malaga Submitted by Cindy Weekley | Detroit Lakes, MN

3 lbs. chuck or round steak, cubed 1 small onion, chopped 1/2 clove garlic, minced Brown meat, add onion and garlic for last browning.

Add: 1 (4-oz.) can mushrooms, undrained 1 (10-3/4-oz.) can mushroom soup 1/2 c. Sherry or cooking Sherry 2 tsp. basil 2 tsp. thyme 2 tsp. marjoram Mix and bake covered for 2 hours at 350˚F.

MAIN dishes Add last half hour and heat through: 1/2 c. sour cream 3/4 c. Cheddar cheese, shredded 1/2 c. mashed can peaches Serve over rice or egg noodles.

Note: Add water if dry during baking and add cornstarch if thin.

Northern Minnesota “Miner’s Pasties” Submitted by Beverly Hilde | Detroit Lakes, MN

3-1/2 c. flour 1-1/2 tsp. salt 1 c. solid white vegetable shortening Filling: 2 large white turnips, pared and thinly sliced or 1-1/2 c. chopped in 1/4-Inch pieces 4 medium to large potatoes, pared and thinly sliced or 2 c. coarsely chopped 1 lb. ground round or lean ground beef 6 lean pork steaks or chops cut in 1/4-inch strips (any combination of beef and pork) 3 medium onions, thinly sliced or finely chopped salt and pepper, to taste Place flour and salt in bowl, cut in shortening with fingertips or 2 knives. Stir in just enough water (about 1 c.) to blend. Divide dough in 6 rounds, (can chill dough or continue). Roll to 9-inch diameter-range and fill 1/2 side with ingredients, leaving a small margin on edge to dampen, fold over and press with fork to seal. Slit top in 3 places for steam. Bake 1 hour at 350˚F. Serve with gravy or ketchup. Serves 6

Vegetable Meat Casserole Submitted by Beverly Hilde | Detroit Lakes, MN

3 medium raw potatoes, sliced 1 medium onion, sliced 3 large carrots, sliced 2 stalks celery, diced 1/2 c. uncooked rice 1/2 tsp. pepper 1 lb. ground meat (beef, veal, pork, venison, moose, etc. your choice) 1 can cream of mushroom soup 1/2 can water cracker crumbs 1 tsp. salt 2 Tbsp. butter or margarine Arrange vegetables in layers in greased casserole. Add rice and pepper.

Break up meat and spread on top. Mix soup and water, pour over vegetable mixture in casserole. Sprinkle top with cracker crumbs and salt; and dot with butter. Bake for 1-1/2 hours at 300˚F. (May also use leftover cooked wild rice and any leftover vegetables you have on hand.)

Holiday Traditions | Recipes & Gift Ideas |

PG 43

Creamy Celery Beef Stroganoff Submitted by Beverly Hilde | Detroit Lakes, MN

2 lbs. beef stew meat, cut in 1-inch cubes 1 (10-3/4-oz.) can cream of celery soup, undiluted 1 (10-3/4-oz.) can cream of mushroom soup, undiluted 1 medium onion, chopped 1 (6-oz.) jar sliced mushrooms, drained 1 envelope onion soup mix 1/2 tsp. pepper 1 c. (8-oz.) sour cream hot cooked noodles In a 3 quart slow cooker, combine the first 7 ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve over noodles. Serves 6

Venison Pot Roast Submitted by Beverly Hilde | Detroit Lakes, MN

3 Tbsp. flour 1/2 tsp. salt 1/2 tsp. pepper 1 (3 lb.) boneless shoulder venison roast 2 Tbsp. vegetable oil 1 c. apple juice or cider 1 c. beef broth 1 medium onion, sliced 1 tsp. dried thyme 1 bay leaf 8 small potatoes, peeled 6 medium carrots, cut in 2-inch pieces 4 celery ribs, cut in 2-inch pieces Combine first 3 ingredients, rub over roast. In a Dutch oven, brown roast on all sides in oil. Add apple juice, broth, onion, thyme and bay leaf. Bring to a boil, reduce heat, cover and simmer for 2 hours.

Add potatoes, carrots and celery. Cover and simmer 1 hour or until tender. Discard bay leaf. Thicken pan juices, if desired. Serves 6 to 8

Corned Beef Supper Submitted by Beverly Hilde | Detroit Lakes, MN

1 small onion, sliced 4 small carrots, cut in chunks 2 medium potatoes, cut in chunks 1 (1 lb.) corned beef brisket with spice packet 1/3 c. unsweetened apple juice 2 whole cloves 1 Tbsp. brown sugar 1/2 tsp. grated orange peel 1/2 tsp. prepared mustard 2 cabbage wedges Place onion in 3-quart slow cooker. Top with carrots, potatoes and brisket. Combine the apple juice, cloves, brown sugar, orange peel, mustard and contents of spice packet, pour over brisket. Cover and cook on high for 3-1/2 to 4 hours.

PG 44 |

Holiday Traditions | Recipes & Gift Ideas

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PG 45

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PG 46 |

Holiday Traditions | Recipes & Gift Ideas

Add cabbage, cover and cook 20-30 minutes longer or until meat and vegetables are tender. Strain and discard cloves. Serve pan juices with corned beef and vegetables. Serves 2

Southwestern Fried Perch Submitted by Beverly Hilde | Detroit Lakes, MN

1 envelope taco seasoning 1 lb. lake perch fillets 1 egg 1/2 c. yellow cornmeal 1/4 c. all-purpose flour 3 Tbsp. vegetable oil Place taco seasoning in a large resealable bag; add perch fillets, one at a time and shake to coat. In a shallow bowl, beat egg. Combine cornmeal and flour in another shallow bowl. Dip fillets in egg, then coat with cornmeal mixture. Place in a single layer on a plate and refrigerate 15 minutes. In a large skillet, heat oil over medium-high heat. Fry fillets for 2-3 minutes on each side or until fish flakes easily with a fork. Serves 4

Venison Taco Pie Submitted by Beverly Hilde | Detroit Lakes, MN

1 lb. ground venison 1 (11-oz.) can mexicorn, drained 1 (8-oz.) can tomato sauce 1 envelope taco seasoning 1 (7-1/2-oz.) tube refrigerated buttermilk biscuits 1 (4-oz.) c. Cheddar cheese, shredded In large skillet, cook venison over medium heat until no longer pink, drain, stir in corn, tomato sauce and taco seasoning. Keep warm.

For crust, press biscuits onto the bottom and up sides of an ungreased 9-inch pie plate. Bake for 5 minutes at 350˚F. Spoon venison mixture into crust. Sprinkle with cheese. Bake 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving.

Zuppa Toscana Submitted by Donna Sauvageau | Detroit Lakes, MN

2 large russet baking potatoes 1 lb. mild Italian sausage 1 large onion, chopped 2 cans chicken broth 1-quart water 2 cloves garlic, minced 1/2 can Oscar Mayer bacon bits salt and pepper, to taste 2 c. kale or Swiss chard, chopped 1 c. heavy whipping cream Preheat oven to 300˚F. Slice potatoes in half and then cut into 1/4-inch slices. Cook sausage in preheated oven for 30 minutes. Drain sausages on paper towels and cut into thin slices. Place onions, potatoes, chicken broth, water and garlic in a large pot. Cook over medium heat until potatoes are fork tender. Do not drain. Add sausage and bacon to the

MAIN dishes pot. Add salt and pepper to taste. Simmer for another 10 minutes. Turn heat down to low. Add kale and cream. Heat through and serve hot.

Serves 4 to 6

Barbeque for 25 Submitted by Beth Tank | Brainerd, MN

3-1/2 lb. hamburger 1 medium onion, chopped 1/2 c. green peppers, chopped 1/2 c. celery, chopped 1/2 c. water salt and pepper, to taste 1 small bottle ketchup 2 Tbsp. dry mustard 4 Tbsp. brown sugar dash paprika dash garlic powder Brown first 4 ingredients with water. Add rest of ingredients and simmer til thick. Serve on buns or toasted bread. Serves 25

Pizza Hot Dish Submitted by Beth Tank | Brainerd, MN

2 c. macaroni 2 lbs. hamburger 1 small onion, chopped 1/3 c. green pepper, chopped 1 Tbsp. garlic salt 1 pkg. Pepperoni 1 pkg. Canadian Bacon 18-oz. pizza sauce 1 c. water 2 c. Mozzarella cheese black olives, chopped Cook macaroni. Brown hamburger, onion and green pepper, drain. Add pizza sauce, garlic salt, meat, water and macaroni. Bake in 9x13-inch pan for 20 to 30 minutes at 400˚F. Top with cheese and olives and bake another 5 minutes. Serves 8 to 10

Poppy Seed Chicken Submitted by Beth Tank | Brainerd, MN

6 - 7 chicken breasts 2 sleeves Ritz crackers, crushed 1-1/4 sticks butter or margarine, melted 2 Tbsp. poppy seeds 2 cans cream of chicken soup (No Added Liquid) 16-oz. sour cream Boil chicken til done, cut in pieces. Mix crackers and butter. Place half of cracker mixture in 9x13-inch pan. Mix last 3 ingredients and add to chicken, spoon over cracker mixture. Top with rest of crackers. Bake 35-40 minutes uncovered.

MAIN dishes Pan Fried Pheasant Submitted by Beth Tank | Brainerd, MN

1/2 c. butter 2 pheasant breasts or 1 full pheasant 1 egg 1 pkg. Shake & Bake Original 1 c. water 3 chicken bouillon cubes Dip pheasant in egg and roll in Shake & Bake. In electric frying pan melt butter to 350˚F. Brown pheasant on both sides. Lower heat to 225˚F and add water and bouillon. Cover and simmer for 45-60 minutes. Serve with rice or favorite side dish.

Venison Medallions in Orange Sauce Submitted by Beth Tank | Brainerd, MN

2 c. 1/4-inch venison medallions 1/4 c. frozen orange juice 1 medium onion, sliced 1 celery stalk, diced 1 Tbsp. garlic, chopped 1 Tbsp. barbeque sauce 1 Tbsp. olive oil 1 tsp. orange zest 1 Tbsp. Grand Marnier (optional) Heat orange juice over high heat. Add venison and heat til it starts to brown. Add onions, celery, garlic and barbeque sauce. Fry til celery is a little crunchy. Add olive oil, orange zest and Grand Marnier. Simmer another minute.

Buenos Dias Breakfast Submitted by Beth Tank | Brainerd, MN

10 - 12 eggs 1/2 c. flour 1 tsp. baking powder 1/2 tsp. salt 2 c. cottage cheese 1 lb. Monterey Jack cheese, shredded or 1/2 lb. Monterey and 1/2 lb. Cheddar 1/2 c. butter, melted 2 (4-oz.) cans diced green chilis Beat together the first 4 ingredients. Add remaining ingredients. Bake in greased 9x13-inch pan. Bake 35 minutes at 350˚F.

Chicken Caesar Tetrazzini Submitted by Beth Tank | Brainerd, MN

8-oz. uncooked spaghetti 2 c. chicken, cooked and shredded or cubed 1 c. chicken broth

Holiday Traditions | Recipes & Gift Ideas |

PG 47

1 c. Caesar dressing 1 (4-1/2-oz.) jar sliced mushrooms, drained 1/2 c. Parmesan cheese, grated 2 Tbsp. dry bread crumbs Cook spaghetti to pkg. directions. Drain and comine with chicken, broth, dressing and mushrooms in large bowl. Place mixture in 2-quart baking dish. Mix together cheese and bread crumbs, sprinkle over spaghetti mixture. Bake 25 minutes at 350˚F til hot and bubbly. Serves 4

Beef in Wine Sauce Submitted by Beth Tank | Brainerd, MN

4 lb. boneless beef chuck roast, cut in 1-1/2 to 2-inch cubes 2 Tbsp. garlic powder 2 (10-3/4-oz.) cans condensed golden mushroom soup, undiluted 1 (8-oz.) can sliced mushrooms, drained 3/4 c. dry Sherry 1 envelope dry onion soup mix (about 1-oz.)

1 (20-oz.) bag frozen sliced carrots, thawed Spray 4-quart baking dish. Sprinkle beef with garlic powder and place in baking dish.

Combine canned soups, mushrooms, Sherry and dry onion soup in medium bowl. Pour over meat and mix well. Cover and bake 3 hours or til meat is tender at 325˚F. Add carrots last 15 minutes of baking. Serves 6 to 8

Prime Rib Submitted by Marcia Blatchford | Detroit Lakes, MN

1 6-8 lb. (3-4 rib) prime roast cut, trimmed and tied 1 clove garlic, minced 1-1/2 tsp. dried thyme 1 Tbsp. freshly ground black pepper 2 Tbsp. salt 3 short ribs, tied 1-1/2 c. dry red wine Place oven rack on lower level. Preheat oven to 450˚F. Rub roast all over with salt, pepper, garlic and thyme. Transfer to heavy 16x13-inch metal roasting pan. Arrange fat side up. Do not add water or cover.

Cook 20 minutes. Reduce temperature to 325˚F and continue cooking about 2-1/4 to 2-1/2 hours until temperature reads 135˚F by inserting an instant-read thermometer in thick end of roast. Transfer roast to platter; set aside in warm place for juices to settle… 20 minutes. Pour fat and dark drippings into separate pan and set aside.

Place roasting pan over medium high heat. Pour red wine into pan; scrape bottom with wooden spoon, loosening crispy bits. Skim fat off drippings and add to pan. Cook 5-8 minutes. Serve warm juice with the prime rib and with yorkshire puddings.

Yorkshire Puddings: 1 c. flour 2 Tbsp. fresh chives, snipped 1/4 tsp. salt 1/4 tsp. dried thyme 1 c. milk 2 eggs 2 Tbsp. butter, melted

PG 48 |

Holiday Traditions | Recipes & Gift Ideas

Take a break...

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PG 49

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STORE HOURS: Mon-Fri: 9am-8pm • Sat: 9am-5:30pm • Sun: 12pm-5pm PHARMACY HOURS: Mon-Fri: 9am-7pm • Sat: 9am-5pm • Sun: 12pm-4pm

INC. 30614 SUNSET ROAD • DETROIT LAKES •

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218-847-1946

PG 50 |

Holiday Traditions | Recipes & Gift Ideas

Combine flour, chives, salt and thyme in bowl. In separate bowl, whisk milk and eggs; gradually add to flour mixture. Beat until smooth.

(Refrigerate up to 1 hour, if so desired). After removing roast, heat oven to 450˚F. Spoon butter into 12 muffin cups; tip to coat bottoms. Fill halfway with batter. Bake 15-18 minutes or until puffed and golden. Serve immediately with prime rib. (Use these to soak up that wonderful juice.)

Loosemeat Sandwiches Submitted by Marcia Blatchford | Detroit Lakes, MN

1 Tbsp. vegetable oil 1-1/4 lb. ground sirloin 1 c. chicken stock 1 tsp. paprika 1 tsp. Worcestershire sauce salt and pepper 4 kaiser rolls, split 1/2 large onion, finely chopped Heat medium skillet over medium high heat. Add oil and meat and brown meat. Add chicken stock. Season with paprika, Worcestershire, salt and pepper. When liquid comes to a boil, reduce heat and simmer 15 minutes. Pile into rolls and top with raw finely chopped onions.

Piggyback Lobster Tails Submitted by Marcia Blatchford | Detroit Lakes, MN

4 (6-oz.) frozen lobster tails butter, melted lemon slices

MAIN dishes 4 boneless, skinless chicken breasts 1 c. onions, sliced 1 c. mushrooms, sliced 1 tsp. Hickory smoke flavoring 3 Tbsp. butter 4-8 slices Provolone cheese 4 slices cooked bacon While chicken is marinating, slice onions and mushrooms and cook bacon. Saute mushrooms and onions in butter and Hickory smoke flavoring 3 to 5 minutes. Remove chicken from marinade, and grill for about 10 minutes or until done. Do not overcook chicken. While grilling, preheat oven on broil. Cover each breast with a strip of bacon, then Provolone cheese, then some sauteed onions and mushrooms. Broil for 3 to 5 minutes, or until cheese is bubbly.

Pork Scallopini Submitted by Marcia Blatchford | Detroit Lakes, MN

1-1/2 lb. pork tenderloin, trimmed and sliced 3/4-inch thick coase salt and freshly ground pepper 5 Tbsp. butter 1-1/2 c. fresh mushrooms, sliced 1/8-inch thick 2 celery stalks, chopped 1 c. chicken stock 1/3 c. heavy cream 2 Tbsp. fresh parsley, chopped

Defrost lobster tails overnight in the refrigerator. When defrosted, cut the upper shell down the center of the back with scissors, leaving the tail fan intact. Do not remove the under shell. Run your little finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on top of the shell.

Preheat oven to 350˚F. Place lobster tails on a baking sheet, brush each with butter, and bake approximately 15 minutes. Remove from oven.

Serve immediately with melted butter and lemon slices.

Preheat oven to 200˚F. Place meat between two pieces of plastic wrap and lightly pound until 1/3-inch thick. Season both sides of pork with salt and pepper. In skillet, heat 1 Tbsp. butter. Add pork in batches and cook about 2 minutes each side until browned. Transfer to pan to keep warm in the oven. Add more butter to skillet as needed. Reduce heat to medium and add 2 Tbsp. butter… cook until melted and add mushrooms and celery. Season with salt and pepper. Cook until mushrooms are starting to brown… about 5 minutes. Add stock and cook, scraping up browned bits from bottom of skillet with a wooden spoon. Continue to cook until sauce is reduced and thickened… 3 to 4 minutes. Stir in cream and parsley. Pour sauce over pork and serve with warm buttered noodles. Serves 4 to 6

Smothered Chicken

Maple Glazed Meatballs

Submitted by Marcia Blatchford | Detroit Lakes, MN

Submitted by JoAnn Gustafson | Ogema, MN

Chicken Marinade: 1 tsp. basil leaves 1 Tbsp. garlic powder 3 Tbsp. Hickory smoke flavoring 1/4 c. white cooking wine 1/4 c. vegetable oil 1/2 tsp. salt 1/2 tsp. fresh black pepper 2 Tbsp. vinegar Combine in a bowl. Marinade meat in covered bowl or plastic bag for at least 2 hours.

1-1/2 c. ketchup 1 c. maple syrup 1/3 c. soy sauce 1 Tbsp. quick cooking tapioca 1-1/2 tsp. ground allspice 1 tsp. dry mustard 2 (16-oz.) pkg. frozen fully cooked meatballs 1 (20-oz.) can pineapple chunks, drained Mix first six ingredients in a slow cooker, put meatballs and pineapple chunks into the sauce. Cook on low 5 to 6 hours. Stir carefully before serving. Can serve over hot cooked rice.

MAIN dishes

Holiday Traditions | Recipes & Gift Ideas |

Meat That’s Special

tender. Rice makes a great side dish to the entree’.

Submitted by JoAnn Gustafson | Ogema, MN

Porcupine Meat Balls

3 to 4 lb. brisket or round steak Sprinkle with garlic salt and tenderizer. Place in heavy aluminum foil, add 1 envelope of onion mix, 1/2 c. Italian dressing, 1 can or 1 envelope mushroom soup over all. Fold foil over, seal, and bake 4 hours at 300˚F. Remove and drain juices. Cool meat, slice thin across the grain. To juice add a can of mushrooms and heat with the sliced meat. Make gravy by adding a little flour to thicken the juices.

Ultimate Grilled Cheese Sandwich Submitted by Trish Thompson | Detroit Lakes, MN

1 (3-oz.) pkg. cream cheese, softened 3/4 c. mayonnaise 1 c. (4-oz.) shredded cheddar cheese 1 c. (4-oz.) shredded mozzarella cheese 1/2 tsp. garlic powder 1/8 tsp. seasoned salt 10 slices Italian Bread (cut 1/2-inch thick) 2 Tbsp. butter or margarine, softened

In a mixing bowl, beat cream cheese and mayonnaise until smooth.

Stir in cheeses, garlic powder and seasoned salt. Spread mixture on 5 slices of bread — about 1/3 c. on each slice. Top with remaining bread slices. Butter the outsides of the sandwiches; cook in a large skillet over medium heat until golden brown on both sides. Serves 5

Chicken Salad Bake Submitted by JoAnn Gustafson | Ogema, MN

3 c. diced cooked chicken 1 c. celery 1/3 c. onions, diced and sauteed 1 (15-oz.) can water chestnuts, sliced 3/4 c. mayonnaise 1 can cream of chicken soup 8-oz. Cheddar cheese, shredded 3 c. shoestring potatotes Mix all ingedients. Place in 9x13-inch baking pan. Top with cheese, then more potatoes. Bake at 350˚F for 45 minutes to an hour.

Chicken Cacciatore (Quick & Easy) Submitted by Ashley Dretsch | Detroit Lakes, MN

1-1/2 c. Marinara sauce 1/2 c. onions, thinly sliced 1/4 c. tomato paste 1/4 c. red or white wine (can also substitute red wine vinegar) 1/2 tsp. rosemary (dried or fresh) (optional) 1/2 tsp. salt 8 small chicken thighs, or 4 bone-in chicken breasts (lower fat option) 8-oz. fresh mushrooms, chopped and quartered

Mix marinara, onion, wine, paste, rosemary and salt in slow cooker.

Add chicken and mushrooms to coat. Cover and cook 2-1/2 to 3-1/2 hours on high or 5-8 hours on low until chicken and onions are

PG 51

Submitted by Fran Hoppert | Detroit Lakes, MN

1 lb. pork and beef ground, or plain hamburger 1/3 c. rice 1 small can tomato soup 1 can water salt and pepper onion Mix washed uncooked rice with raw ground meat. Add seasoning and a little onion. Form into balls and put in layers in greased casserole. Pour tomato soup and water over all. Cover and bake in moderate oven for 1-1/2 hours.

Pan Baked Chicken Submitted by Fran Hoppert | Detroit Lakes, MN

1/2 c. fat or oil 2/3 c. all-purpose flour 1-1/2 tsp. salt 1/4 tsp. pepper 3 to 3-1/2 lbs. chicken 1/2 c. water Heat oil in skillet over medium heat. Combine flour, salt and pepper.

Dredge pieces of chicken with flour mixture, until well coated. Brown chicken on all sides. Remove from skillet; place in a 3-quart casserole.

Add water, cover and bake in a 350˚F oven, 1 hour 15 minutes or until chicken is tender. Makes 6 to 8 servings.

Duck with Vegetables Submitted by Fran Hoppert | Detroit Lakes, MN

1 c. carrots, thinly sliced 1/2 lb. green beans, Frenched 1/2 c. water 2 Tbsp. oil salt and pepper 2 c. duck, raw, lean, sliced 1 c. bouillon 2 c. green pepper, finely sliced 1 c. fresh mushrooms, sliced 2 Tbsp. dry white table wine 2 Tbsp. soy sauce 2 Tbsp. cornstarch 1 tsp. sugar 2 Tbsp. scallions, sliced Cook carrots, green beans and water in small saucepan covered until crisply tender or about 5 minutes. Heat oil in large skillet with salt and pepper. Add duck. Cook and stir over moderate heat about 2 minutes.

Add bouillon, cover and cook mixture 10 minutes longer. Add green pepper and mushrooms, cook 5 minutes. Drain carrots and beans and add to duck mixture, heat. Blend remaining ingredients, except scallions, slowly add and stir into duck mixture. Cook stirring constantly, until mixture thickens. Turn into serving dishes and garnish with scallions.

Serve at once with hot, cooked rice. Makes 4 servings.

PG 52 |

Holiday Traditions | Recipes & Gift Ideas

Trendy foods & flowers make good hostess gifts

BY RIHAM FESHIR

rfeshir@dlnewspapers.com

Just like toys and electronics, the holiday season showcases some trendy foods and floral arrangements that make for good hostess gifts.

Central Market has already received a few orders for centerpieces from people getting ready to host some holiday parties.

In addition to the traditional Christmas poinsettias, which brighten up every home with Christmas colors, fresh pine greens and silk arrangements are some of the popular ones this year.

Floral director Jeannie Ronning said gourmet baskets with plants, candy, cookies and fruit, also add a personal touch and make for nice hostess gifts.

But before it plans for the Christmas season, Central Floral has been prepping for Thanksgiving by arranging fall bouquets, blooming plants and cornucopias.

Entertaining is made easy by serving some simple, but elegant hors d’oeuvres, Central Market Deli manager Cindy Hilgers said.

Everything from meatballs to the fancier baked bries and antipasto platters are the appetizers to be featured in stores this holiday season.

Many of the cooking shows and magazines have influenced the demand for some out-of-the-ordinary items.

And Hilgers doesn’t have a problem with that. She said she enjoys the creativity that comes with it.

Unique appetizers like grapes wrapped in cream

cheese and rolled in nuts fit the casual party scene.

Skewers with mozzarella cheese, cherry tomatoes and olives, marinated in a vinaigrette, can also be done

by Hilgers.

For more ideas, the deli, in combination with the bakery, will hold a holiday show Saturday, Dec. 4, where hors d’oeuvres, baked goods and cookies will be featured throughout the store for customers to sample and get an idea of the pricing.

Holiday Traditions | Recipes & Gift Ideas | Serving West Central Minnesota For Over 17 Years

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KIDS’ FAVORITES 1/2 c. vegetable oil 1/2 c. butter, melted In a bowl, combine first 5 ingredients. Spread in 2 ungreased 10x15inch baking pans. Combine taco seasoning oil and butter, pour over cereal mixture and toss to coat. Bake 2 hours at 200˚F stirring every 30 minutes. Cool. Store in airtight containers. 4 quarts

Caramel Crispix Mix Submitted by Iris Ohman | Pelican Rapids, MN

1-1/2 c. butter 1-1/2 c. dark corn syrup 3 c. brown sugar 2-3 c. mixed nuts 2 (14-oz.) boxes Crispix cereal In sauce pan add butter, syrup and brown sugar, bring to a boil. Boil 1 minute. Pour over nuts and cereal. Mix well. Bake at 250˚F for 1 hours, stirring every 15 minutes. Spread on wax paper to cool. When cool, add 1 c. M&Ms. Store in airtight container.

Potato Pancakes Submitted by Beverly Hilde | Detroit Lakes, MN

3-1/3 c. potatoes, shredded and cooked 2 eggs, lightly beaten 3/4 c. milk 1/4 c. onion, chopped 2 Tbs. butter or margarine, melted 2 Tbsp. flour 1 tsp. baking powder 1 tsp. salt Combine potatoes and eggs, stir well. Add milk and rest of ingredients.

Let stand 10 minutes. For each pancake, spoon 1/4 c. batter onto a hot non-stick skillet. Brown , turn and brown other side. Serve with applesauce. 16 pancakes

Nacho Snack Mix Submitted by Beverly Hilde | Detroit Lakes, MN

4 c. Crispix cereal 1 (4-1/2-oz.) can crisp cheeseball snacks 3 c. corn chips 2 c. pretzel sticks 1 c. cheese-flavored snack crackers 2 Tbsp. taco seasoning

Minnesota Wild Rice Soup Submitted by Beverly Hilde | Detroit Lakes, MN

1/2 c. wild rice 1 lb. bacon 3 Tbsp. bacon drippings 3/4 c. celery, chopped 1 onion, chopped 1/2 c. carrots, shredded 2 (14-1/2-oz.) cans chicken broth 1 (4-oz) can mushrooms 3 (10-3.4-oz.) cans cream of mushroom soup (undiluted) 1 pint Half-&-Half cream, optional Wash wild rice. Boil for 15 minutes, drain, set aside.

Fry bacon until crisp, remove bacon and discard all but 3 Tbsp. bacon drippings. Sauté celery, onion and carrots until onion is transparent.

Place in large kettle and add rice, broth, mushrooms, soup and diced bacon. Cook on low heat 1 hour. Add Half-&-Half and just heat till warm.

Do not boil and do not add any salt. Serves 8-10

Curried Pumpkin Soup Submitted by Beverly Hilde | Detroit Lakes, MN

1/2 c. onion, chopped 1/2 tsp. garlic, minced 2 Tbsp. butter 1/2 tsp. curry powder 1/4 tsp. salt 1/8 tsp. ground coriander dash crushed red pepper flakes 1-1/2 c. chicken broth 1 c. Half-&-Half cream 3/4 c. canned pumpkin In a large saucepan, saute onion and garlic in butter until tender. Stir in curry powder, salt, coriander and pepper flakes. Cook and stir for 1 minute. Stir in broth until blended. Bring to a boil. Reduce heat, simmer, uncovered for 15 minutes. Whisk in cream and pumpkin, heat through do not boil. Serves 6

KID’S FAVORITES Beef Barley Soup Submitted by Beverly Hilde | Detroit Lakes, MN

2 lbs. beef stew meat, cut in 1-inch pieces 1 Tbsp. vegetable oil 5 c. water 4 celery ribs, chopped 4 medium carrots, chopped 1 large onion, chopped 1 (14-1/2-oz.) can diced tomatoes undrained 2 Tbsp. tomato paste 4 tsp. beef bouillon granules 1 tsp. each dried oregano, thyme, basil and parsley flakes 1/2 tsp. salt 1/4 tsp. pepper 1 c. quick cooking barley In Dutch oven brown meat on all sides, drain. Add water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Stir in barley, cover and simmer 10 to 15 minutes longer or until barley is tender. Serves 8 about 2 quarts

Chicken Nuggets Submitted by Marcia Blatchford | Detroit Lakes, MN

1-1/2 lb. boneless chicken breast halves cooking oil or shortening for deep-fat frying 1 egg, beaten 1/2 c. milk 1-1/4 c. flour 2 tsp. lemon pepper seasoning salt 1 tsp. paprika 1 tsp. pepper 3/4 c. bottled sweet and sour sauce 2 Tbsp. mayonnaise Preheat oven to 300˚F. Trim any fat from chicken. Cut into 1- or 2-inch pieces. Preheat cooking oil to 375˚F. In shallow dish combine egg and milk. In resealable plastic bag, combine flour, lemon pepper, paprika and pepper. Dip chicken pieces in egg mixture. Add chicken pieces, a few at a time to flour mixture. Seal bag… shake to coat. Fry chicken pieces a few at a time, in deep hot fat. Fry for 5 to 8 minutes, or until chicken is no longer pink. Drain on paper towles. Transfer to baking sheet and keep warm in oven while frying remaining chicken pieces.

For dipping sauce, combine sweet and sour sauce and mayonnaise in small bowl.

Brownie Pizza Submitted by Marcia Blatchford | Detroit Lakes, MN

1 box supreme chocolate extreme brownie mix 1/3 c. vegetable oil 3 Tbsp. water

Holiday Traditions | Recipes & Gift Ideas |

PG 55

1 large egg 1 can chocolate fudge frosting 1 pkg. M&Ms 1 pkg. Reeses peanut butter cups, chopped 1 jar hot fudge ice cream topping 1 jar caramel ice cream topping Heat oven to 350˚F. Spray 12-inch round pizza pan with non-stick cooking spray. Prepare brownie mix according to directions on package.

Spread onto prepared pan. Bake 16 to 20 minutes. Cool completely.

Spread can of chocolate frosting over the brownie. Top with peanut butter cups and M&Ms. Heat fudge and caramel toppings according to label directions. Drizzle some of each over top of pizza. Cut in wedges and serve.

Popcorn Balls Submitted by Ashley Dretsch | Detroit Lakes, MN

1-1/4 c. unpopped popcorn, popped 4 Tbsp. butter 1 (16-oz.) pkg. mini marshmallows 1 (3-oz.) pkg. Jello any flavor/color

Melt butter over medium heat in a medium saucepan. Add marshmallows stir until melted. Stir in jello. Pour over popcorn, stirring to mix well. Butter hands and form into balls. Let cool before little hands help!

Pumpkin Seeds Submitted by Trish Thompson | Detroit Lakes, MN

2 c. raw pumpkin seeds 1/2 tsp. seasoned salt 1/2 tsp. garlic powder 1/2 tsp. celery salt 1 Tbsp. cooking oil

Wash pumpkin seeds. Mix with above ingredients. Put in a 10x6x2inch glass pan. Bake at 250˚F until brown and crisp.

Note: Triple recipe and use a 9x13-inch glass pan. Baking them takes 3-4 hours until they get brown and crisp.

Popcorn Cake Submitted by Fran Hoppert | Detroit Lakes, MN

1 c. syrup 1/2 c. sugar 1 Tbsp butter 1/2 tsp. salt 1 Tbsp. vinegar Boil ingredients until it spins a thread. Pour over 3 quarts popped corn and stir well. Butter an angel food cake pan well and press mixture in lighty. Drop out as soon as set and decorate with small gum drops.

PG 56 |

Holiday Traditions | Recipes & Gift Ideas

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Holiday Traditions | Recipes & Gift Ideas

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